Country Terrine (Pork and Chicken)

Name: Country Terrine (Pork and Chicken)
Yield: 8 slices
Cuisine: British
Ingredients: 500 g pork mince; 350 g chicken mince; 4 spring onions; 60 ml cognac; 200 g baby spinach; 1/2 tsp allspice; 2 pinches salt (large); 1 tsp ground black pepper; 3 sticks worth thyme leaves; 5 sage leaves; Small handful flat leaf parsley; 1 egg

Danny Dawson @danny

Bristol, UK

Made this country terrine for Christmas Day starter. Terrines seem complicated to make, but it’s pretty easy!

Danny Dawson @danny

Bristol, UK

Made this country terrine for Christmas Day starter. Terrines seem complicated to make, but it’s pretty easy!

Saved

Ingredients

8 slices

500 gpork mince
350 gchicken mince
4spring onions
60 mlcognac
200 gbaby spinach
1/2 tspallspice
2 pinchessalt (large)
1 tspground black pepper
3 sticksworth thyme leaves
5sage leaves
Small handful flat leaf parsley
1egg

Saved

Steps

1

Line small loaf tin with streaky bacon
2

Wilt spinach with hot water for a minute, then roughly chop. Chop spring onion into small pieces
3

Add pork mince, chicken mince and bacon to the bowl along with spinach and spring onion.
4

Add allspice, cognac, flat leaf parsley, sage, thyme and lightly beaten egg to the bowl. Season well.
5

Press mixture into loaf tin, and add a couple more bacon rashers to the top. Cover with foil.
6

Put loaf tin in a bigger roasting pan and fill roasting pan with hot water to about halfway up the loaf/terrine tin. Put in Oven at 160C for 1 hour. Then turn the heat down to 140C and bake for another 20 mins. Remove from oven and cook, put cans on top to flatten.
7

Refrigerate overnight, still with cans on top to compress.
8

Serve with some leaves and some red onion chutney!