A stroll, a lunch and a terrine

I’ve just finished lunch, which consisted of the terrine I made yesterday, some sour dough bread, that was still warm when we got it home, and salad.  Verdict on the terrine?  Excellent if I may say so myself.  It is really easy to make though it takes time, and needs to be made the day before you want to eat it.  The original recipe called for fennel seeds, which for some reason I couldn’t find (though equally, I only tried two shops), so mine was made without.  I also halved the recipe.  If you do that, then you probably won’t need a whole egg, depending on the size of the egg you are using of course.  The quantities below are from the original recipe from the March 2015 edition of Cuisine magazine.

Preheat the oven to 120C.  Line a terrine or loaf tin with a double layer of plastic wrap, leaving enough overhang to fold over the top once filled.  Line the tin with 200g of streaky bacon, allowing them to hang over the sides so you can fold them over the rest of the terrine mixture.  Put 900g of pork mince, 1 egg, 1 finely chopped garlic clove, 1 tablespoon of chopped parsley, 1 teaspoon sage, 60g toasted walnut pieces (chop them up nice and small), 1 teaspoon of toasted and ground fennel seeds (or not), salt and pepper into a bowl and mix it all up well together.  Turn the mixture into the tin, fold the bacon over the top then fold the plastic wrap over the bacon, pressing down firmly.

Put the tin in a roasting dish, then add enough hot water to the dish to come halfway up the sides of the tin.  Bake for 2 hours until the juices are rose coloured when pierced with a skewer (or if you have a food thermometer, until the internal temperature reaches 65C).  Remove the tin from the water, allow to cool, then top with cans or other weights and refrigerate overnight.

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Terrine for lunch

The magazine suggested serving this with a salted cucumber dish.  I tried mine with some of my homemade feijoa and apple chutney (nearly time to make some more!) which paired with it really well.

As well as terrine making, blog writing and reading yesterday, we took a stroll through the Botanic Gardens.  The weather was just perfect for it too, though you can see from the picture below how little rain we have had.

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Autumn day in Wellington Botanic Gardens

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Little cyclamen flowering

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My favourite park bench

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