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Country-style pork and rabbit terrine with pickled plum relish
Serves 12 Starters and mains
Ingredients
- 350g smoked streaky bacon rashers, rind removed
- 500g skinless pork belly, diced
- 500g rabbit, diced
- 1 small onion, minced
- 2 garlic cloves, crushed
- 75ml dry cider
- 2tbsp brandy
- 75g whole pistachio nuts, shelled
- 1tbsp fresh thyme, chopped
- 2tbsp fresh parsley, chopped
- 1⁄2tbsp ground nutmeg
- 8 juniper berries, crushed
For the pickled plum relish
- 500g plums
- 1 piece stem ginger, plus 1tbsp syrup from jar
- 3tbsp red wine vinegar
- 75g brown sugar
- 1⁄2-1tsp salt
Method
To make the terrine, take the bacon rashers and, using the back of your knife, pull along the length of the bacon so it stretches it, doubling the length. Use this to line your loaf tin, allowing the bacon to overhang the edges. If any bacon is left, finely chop and reserve.
Put the pork belly, rabbit and any chopped bacon into a food processor and process briefly until coarsely minced. Transfer to a large bowl and mix in the remaining ingredients and season. Cover and set aside for 1 hour for the flavour to infuse.
Preheat the oven to 150C/ 300F/Gas 2. Spoon the pork mixture into the prepared tin and smooth the top. Cover the terrine with the overhanging bacon slices and cover the tin with foil. Place in a roasting tin and pour in enough boiling water to come halfway up the sides of the tin. Transfer to the oven and cook for 1 hour.
Remove the foil and cook for a further 30 minutes until a skewer, inserted into the centre, comes out hot.
Remove the terrine from the oven carefully so as not to spill any meat juices and leave to cool completely. Place a piece of baking paper over the terrine and top with a heavy weight. Refrigerate overnight.
To make the pickled plum relish, cut the plums in half and discard the stones. Place in a saucepan with the remaining ingredients. Slowly bring to the boil to dissolve the sugar, then simmer for 20-25 minutes until softened. Allow to cool completely and store in a jar.
To unmould the terrine, remove the waxed paper and turn out onto a board. Serve in slices with the plum relish and hunks of crusty bread.
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