Pork and veal terrine recipe | Gourmet Traveller
Pork and veal terrine by Lisa Featherby is a rich, flavorful dish featuring tender meat and aromatic seasonings. A perfect starter or elegant appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Ingredients
- 300 gm each veal shoulder and pork shoulder, coarsely minced
- 100 gm pork belly, cut into 1cm cubes
- 100 gm pork back-fat, coarsely minced (see note)
- 60 ml brandy
- 35 gm pistachios
- 1 tbsp coarsely chopped flat-leaf parsley
- 1 tsp thyme
- 1 garlic clove, crushed
- ½ onion, finely chopped
- 1 tbsp duck fat
- 1 egg, lightly beaten
- 8 thin rashers streaky bacon
- To serve: baguette and cornichons
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