Farmhouse terrine with spinach
Prep a savory spinach-wrapped terrine with bacon, onion, and herbs, baked to perfection for a delicious main course.
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.womensweeklyfood.com.au.
Cooking tools:
- Loaf pan
- Oven
- Stove
- Saucepan
- Colander
- Mixing bowl
- Skillet
- Spoon
- Paper towel
- Aluminum foil
- Baking dish
Ingredients
- 1 bunch (500g) spinach, trimmed
- 15 grams (½ ounce) butter
- 1 (80g) brown onion , chopped finely
- 4 (260g) rindless bacon slices, chopped finely
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 1/4 cup (60ml) brandy
- 1 egg, beaten lightly
- 500 grams (1 pound) minced (ground) pork
- 375 grams (12 ounces) minced (ground) veal
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh sage, finely shredded
- 1/2 teaspoon ground allspice
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