This French gourmet-style terrine will make any occasion extra-special.
- Preheat oven to 160°C. Lay bacon rashers across a 24.5cm x 7cm x 7cm deep (5-cup capacity) terrine dish or loaf pan, overlapping them slightly and allowing the bacon ends to hang over the edge.
- Place spinach in a heatproof bowl. Cover with boiling water and stand for 1 minute or until wilted and bright green. Drain. Rinse in cold water. Squeeze water from spinach then finely chop and return to bowl.
- Add pork mince, chicken mince and diced bacon to spinach. Finely chop sage, parsley and thyme. Add to spinach mixture with allspice, brandy, egg, a teaspoon of salt and freshly ground black pepper. Mix until well combined. Press mixture into the bacon-lined terrine dish and fold the overhanging bacon over the top. Cover with a lid or foil.
- Place into a roasting pan. Pour hot water into roasting pan until water comes half way up the sides of terrine dish. Bake for 1 hour. Reduce heat to 140°C and bake for a further 20 minutes or until terrine is cooked through. To test, pierce with a skewer. If juices run pink, cook for a little longer; if clear, the terrine is cooked.
- If using a lid, remove and cover with foil. Place 2 heavy cans on the foil to compress the terrine, and allow it to cool. Refrigerate overnight. Serve in slices decorated with sour cherries and watercress.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set