Page 153 - YC Cooking School

For the bread and butter pickle

250g baby cucumbers, sliced
50g onions, thinly sliced
10g salt
75ml white wine vinegar
1tsp (5ml) cumin seeds
½ tsp (2.5ml) turmeric

75g sugar

For serving

Toasted sourdough bread

Tools

Frying pan
Mixing bowls
Kitchen spoons
Knife
Chopping board

Terrine mould or loaf tin
Roasting pan
Saucepan

What to do:

For the pork and prune terrine

1. Preheat your oven to 150 ̊C.

2. Sweat the onion and garlic in the butter. When the onions are translucent, add the
port and reduce until almost all the liquid has disappeared. Remove from the heat
and allow the mixture to cool.
3. Place the pork sausage meat and pork mince into a mixing bowl. Add the pistachio
nuts, chopped herbs and eggs. Mix until well combined.
4. Make incisions down the length of the pork fillet so that it flaps open to resemble a
butterfly.

5. Place the tea-soaked prunes down the length of the fillet and roll up to close.
6. Add the cooled onion mixture to the forcemeat mixture and season with salt and
freshly ground pepper.
7. Fry up a small amount of the forcemeat mixture and taste it to check the seasoning. If
necessary, add extra salt and freshly ground pepper.

2/3