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This is a very rich dish so a little goes a long way.
For anyone with a nut allergy leave them out, it is still delicious.



  • 500g green beans chopped

  • ½ cup of port

  • Salt and lemon pepper to taste

  • 2 tspns of chicken stock powder

  • 1 tblspn of French mustard

  • 1 large onion chopped finely

  • 250g melted butter

  • 6 rashers lean bacon chopped

  • 200g of mixed nuts

  • 4 hard boiled eggs

  • 2 tbspns of chopped fresh parsley or coriander


  • 1.


  • 2.

    Cook the beans with the port, mustard, seasoning and stock powder for approximately 3 minutes [beans should still be crunchy].

  • 3.

    Melt the butter in a separate pan and sauté the onions and bacon until the onions are soft.

  • 4.

    Hard-boil the eggs, shell and allow to cool.

  • 5.

    In a food processor, roughly chop the nuts and place in a large bowl.

  • 6.

    Add all the other ingredients and the cooking juices.

  • 7.

    Mix well, adjust seasoning and add a squeeze of lemon juice if required.

  • 8.

    Allow to cool, add the chopped parsley or coriander and the eggs cut into quarters.

  • 9.

    Place in a terrine dish, place in the refrigerator for 2 hours before serving.

  • 10.

    Serve with toast or French bread or as an entrée on a bed of salad greens.

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