Pork and apricot terrine

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This rich pork terrine recipe is beautifully balanced by classic partners of apricot, nutmeg and brandy. A terrine is always better served at room temperature with crusty bread. Ask your butcher to mince the belly and back fat for you

First published in 2015

Ingredients

Metric

Imperial

Pork and apricot terrine

Equipment

  • Food processor or blender
  • Terrine mould

Method

1
Chop the apricots and place in a bowl with the brandy to soak overnight
2
Place the pork liver in a food processor and blitz until smooth. Add the egg and pulse to combine. Pour the liver mixture into a bowl, add all the remaining ingredients and mix thoroughly
3
Preheat the oven to 165˚C/gas mark 3.5. Pour the mix into a terrine mould and level out. Tap a few times to release any air bubbles. Place in a bain-marie in the preheated 1 1/2 hours
4
Remove from the oven, allow to cool and place in the fridge to set. Turn out of the mould, slice and allow to come to room temperature. Serve with some toasted sourdough or your favourite bread
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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