Make this Christmas Terrine with Mustard Fruits to share with friends this Christmas. The terrine is wrapped in pancetta and spiced with green peppercorns, brandy and fresh herbs. Make your own mustard fruit to decorate the terrine.
Christmas Terrine with Mustard Fruits Recipe
Serves 6–8
Ingredients:
24 thin slices rindless round pancetta
300g pork mince
200g pork back fat (lard), coarsely minced
300g chicken mince
1 garlic clove, crushed
1 tsp salt
50ml brandy
55g can green peppercorns, drained
1 cup flat-leaf parsley leaves, finely chopped
⅓ cup sage leaves, finely chopped
1 tbsp thyme leaves, finely chopped
1 egg, whisked
Mustard Fruits
100g glacé apricots, roughly chopped
100g glacé pineapple, roughly chopped
100g glacé figs, roughly chopped
2 tbsp grainy mustard
½ cup white wine vinegar
Method:
Preheat oven to 160C. Line a 24.5cm x 7cm x 7cm-deep (5 cup capacity) terrine with half of the pancetta, overlapping slightly. Combine pork (mince and lard), chicken, garlic, salt, brandy, peppercorns, parsley, sage, thyme and egg in a large bowl. Spoon mixture into terrine, press firmly and spread evenly. Put remaining slices of pancetta over top of mixture, overlapping slightly. Cover terrine with lid or foil.
Put terrine in a deep roasting pan and pour hot water into pan to halfway up the sides of the terrine. Bake for 1 hour. Reduce heat to 140C and bake for a further 10–15 minutes or until terrine is cooked through (to test, pierce top of terrine with a skewer; if juices run pink, cook for a little longer; if clear, terrine is cooked). Remove lid. Cover with foil and put 2 heavy cans of food on terrine until cool. Refrigerate overnight.
To make mustard fruits, put apricots, pineapple, figs, mustard and vinegar in a saucepan over medium heat. Stir until well combined and mixture comes to the boil. Reduce heat and simmer for 2–3 minutes or until vinegar is reduced by half. Transfer to a bowl. Cool. Cover and refrigerate until required.
Serve terrine topped with mustard fruits.
