Page 152 - YC Cooking School

Mastering Meat 2

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Pork and prune terrine with bread and butter pickle

Makes 1 terrine | Preparation time: 45 minutes | Cooking time: 45 minutes |
Refrigeration time: 12 hours

What you’ll need:

Ingredients

For the pork and prune terrine

50g butter
2 onions, finely chopped
6 cloves garlic, crushed

1 cup (250ml) port
350g pork sausage meat
350g pork mince, coarsely ground
½ cup (125ml) whole pistachio nuts, shelled
1 handful fresh sage, roughly chopped
1 handful fresh tarragon, roughly chopped
2 eggs

1 pork fillet
100g pitted prunes, soaked in tea
Salt and freshly ground pepper
250g streaky bacon

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