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Christmas Terrine with Mustard Fruits

Glazed fruits add a festive element to this delicious terrine.. Ben Dearnley & Cath Muscat

Christmas Terrine with Mustard Fruits

Christmas Terrine with Mustard Fruits recipe, on MiNDFOOD.

Christmas Terrine with Mustard Fruits

Serves 6–8

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

100g glacé apricots, roughly chopped

100g glacé pineapple, roughly chopped

100g glacé figs, roughly chopped

2 tbsp grainy mustard

½ cup white wine vinegar

1 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.

2 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.

3 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.

For Dixie’s cooking advice head to the Ask the Chef page.

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