Detailed step-by-step description of how to cook the dish "Pork & spinach terrine". Try it by all means
- Preheat oven to 170°C. Line a 1kg loaf pan or terrine with overlapping slices of pancetta, leaving the excess to overhang.
- Place spinach, with water clinging to its leaves, in a pan over medium heat for 1 minute or until wilted. Drain, refresh under cold water and drain again. Squeeze dry and set aside.
- Heat oil in a frypan, add onion and cook for 1 minute. Add garlic and cook for a further few seconds. Place pork in a bowl, add spinach, onion mixture, berries, spices, brandy and egg. Season well with salt and pepper. Use your hands to combine well, then pack into lined terrine.
- Fold pancetta over top, cover with foil and sit terrine in a roasting pan. Fill pan with enough hot water to come halfway up sides and bake for 2 hours. Remove terrine and sit on a tray. Weigh down with cans or a foil-covered brick. Refrigerate overnight. Serve, sliced, with cornichons, onions, French bread and butter.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set