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thin pancetta to line mould,800G mince pork and la ionica chem and hormone free chicken thigh mince, 4 cloves of garlic crushed,SALT AND PEPPER, 125ml fine cognac, 3 eggs,1/2 cup cranberries dried and 1/2 cup pistachio kernels 300G minced pork back fat. Line mould with glad wrap then pancetta, mix all together adding 2 tbls parsley finely chopped at the end. use a water bath half way up mould with boiling water, oven 180 degC about 1 - 1.15hrs cool then press. A variation of Delicious recipe.
Wet mould lightly with water spray, line with glad wrap over the edges, line inside with pancetta slices. Mix all ingredients together and press into mould.
Boil water , place terrine mould into baking dish, pour in boiling water half way up sides. Into 180degC over 1 to 1.15 hours. Remove allow to cool. Put a weight on top and refrigerate, place in in another dish as it will overflow slightly,
Prepare the day before and have with a mixed salad for lunch, or on fresh crusty bread.
Goes very well with a lightly chilled Pinot Noir or a Rose or a mature Semillon6 or more
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