Pork & spinach terrine

Detailed step-by-step description of how to cook the dish "Pork & spinach terrine". Try it by all means

Recipe «Pork & spinach terrine» presented in category Recipes / Meat, to prepare this dish you will need no more 2:05 minutes. To make this dish at home by prescription from the author Gomer would need: 350g Primo Gourmet Selection Pancetta or bacon, rind removed, 700g baby spinach, washed, 1 tbsp olive oil, 1 onion, finely chopped, 2 garlic cloves, crushed , 1kg pork mince, 1 tbsp crushed juniper berries, 1/2 tsp grated nutmeg , 1/4 tsp ground allspice, 1/4 tsp ground cloves, 2 tbsp brandy, 1 egg, lightly beaten, Cornichons* and pickled onions, to serve.

Ingredients:

• 350g Primo Gourmet Selection Pancetta or bacon, rind removed 
• 700g baby spinach, washed 
• 1 tbsp olive oil 
• 1 onion, finely chopped 
• 2 garlic cloves, crushed 
• 1kg pork mince 
• 1 tbsp crushed juniper berries 
• 1/2 tsp grated nutmeg 
• 1/4 tsp ground allspice 
• 1/4 tsp ground cloves 
• 2 tbsp brandy 
• 1 egg, lightly beaten 
• Cornichons* and pickled onions, to serve 

Instructions

1. Preheat oven to 170°C. Line a 1kg loaf pan or terrine with overlapping slices of pancetta, leaving the excess to overhang.
2. 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.
3. 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.
4. 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.