Ingredients:
10 strips of streaky bacon
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pork mince
500g veal mince
80g fresh breadcrumbs
1 egg, beaten
60ml brandy or cognac
freshly-ground black pepper, to taste
1/4 tsp salt
1/2 tsp ground juniper berries
1/4 tsp ground allspice
3 tbsp fresh thyme, chopped
3 tbsp flat-leaf parsley, chopped
Method:
Stretch the bacon with the back of a knife then use to line a terrine tin (about 25 x 11 x 6cm) so that the rashers overlap slightly and overhang the tin sufficiently so that the overhangs can be used to cover the top of the terrine.
Heat the oil in a frying pan, add the onion and garlic and fry for about 4 minutes, or until soft and translucent. Take off the heat and set aside to cool then mix with the mince, breadcrumbs, eggs, brandy, spices, salt and herbs. Mix thoroughly with your hands then use the mixture to fill the terrine tin, pressing down well to ensure there are no voids. Fold the bacon strips over the top then cover the entire tin in lightly-greased foil.
Sit the terrine in a roasting tin. Pour in sufficient boiling water to come half way up the sides of the terrine tin then transfer to an oven pre-heated to 180°C and bake for about 70 minutes (the juices should run clear when the terrine is pierced with a skewer).
Remove from the oven then take the terrine out of the roasting tin. Pour out any excess juices then sit a piece of foil on top. Cover with a thick piece of cardboard (or wood) the same size as the terrine tin. Place heavy weights on top to press down the terrine and refrigerate over night.
The following day, the terrine can be eased from the tin, sliced and served. This dish is very versatile and can be served as a starter, a light main meal or as part of a buffet.
Find more classic Thanksgiving recipes here and more classic Christmas recipes here.
