Pork and apricot terrine
Ingredients
Metric
Imperial
Pork and apricot terrine
- 195g of dried apricots
- 450g of pork belly, finely minced
- 260g of pork liver
- 225g of pork back fat, finely minced
- 35ml of brandy
- 1 egg
- 2g of ground nutmeg
- 2g of parsley, finely chopped
- 2g of sugar
- 18g of salt
- 4g of pepper
SAVE RECIPE
Equipment
- Food processor or blender
- Terrine mould
Method
1
Chop the apricots and place in a bowl with the brandy to soak overnight
- 195g of dried apricots
- 35ml of brandy
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
- 260g of pork liver
- 1 egg
- 450g of pork belly
- 225g of pork back fat
- 18g of salt
- 2g of sugar
- 2g of ground nutmeg
- 2g of parsley
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
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