Pork terrine - delicious. magazine

Name: Pork terrine - delicious. magazine
Ingredients: 1 tbsp olive oil, plus extra for greasing; 220g shallots, finely chopped; 550g pork shoulder, minced by your butcher or chopped into small pieces and pulsed in a food processor; 200g smoked streaky bacon, chopped, then pulsed in a food processor; 350g sausagemeat; 4 tbsp port; Small bunch of fresh thyme, leaves picked and chopped; Bunch of fresh parsley, leaves finely chopped; ½ tsp ground allspice; ¼ tsp ground cloves; 1 tsp fine sea salt; ½ tsp freshly ground black pepper; 3 garlic cloves, finely chopped; 25 dried juniper berries, crushed; 130g pistachios, roughly chopped; 225g rindless streaky bacon rashers

www.deliciousmagazine.co.uk

Take the stress out of preparing the a big lunch with this make-ahead pork terrine starter recipe. Serve with warm, toasted sourdough and pickles

View full recipe on www.deliciousmagazine.co.uk

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.deliciousmagazine.co.uk.

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Ingredients

1 tbsp olive oil, plus extra for greasing
220g shallots, finely chopped
550g pork shoulder, minced by your butcher or chopped into small pieces and pulsed in a food processor
200g smoked streaky bacon, chopped, then pulsed in a food processor
350g sausagemeat
4 tbsp port
Small bunch of fresh thyme, leaves picked and chopped
Bunch of fresh parsley, leaves finely chopped
½ tsp ground allspice
¼ tsp ground cloves
1 tsp fine sea salt
½ tsp freshly ground black pepper
3 garlic cloves, finely chopped
25 dried juniper berries, crushed
130g pistachios, roughly chopped
225g rindless streaky bacon rashers