Pork, pistachio and green peppercorn terrine

Recipes / Meat

Create a traditional pork terrine with pistachios for crunch and peppercorns for bite. You'll need to start this recipe 2 days ahead.

Recipe «Pork, pistachio and green peppercorn terrine» presented in category Recipes / Meat, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author sheff would need: 500g pork sausages, 1/4 cup pistachio kernels, toasted, roughly chopped, 1/4 cup brandy, 1 tbsp canned green peppercorns, drained , rinsed, 2 tsp fresh flat-leaf parsley leaves, finely chopped , 1 tsp fresh thyme leaves, finely chopped, Cornichons, to serve, Warm baguette, to serve .

Ingredients:

  • 500g pork sausages 
  • 1/4 cup pistachio kernels, toasted, roughly chopped 
  • 1/4 cup brandy 
  • 1 tbsp canned green peppercorns, drained , rinsed 
  • 2 tsp fresh flat-leaf parsley leaves, finely chopped 
  • 1 tsp fresh thyme leaves, finely chopped 
  • Cornichons, to serve 
  • Warm baguette, to serve 

Instructions

  1. Preheat oven to 180C/160C fan-forced.
  2. Squeeze sausage meat from casings. Discard casings. Combine sausage meat, pistachios, brandy, peppercorns, parsley and thyme in a large bowl. Season well with salt and pepper. Press mixture into a 6.5cm-deep, 9.5cm x 14cm (2 1/2-cup-capacity) rectangular ramekin (see notes). Use the back of a spoon to level top. Cover with foil. Place ramekin in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekin.
  3. Bake for 1 hour 20 minutes or until firm.
  4. Carefully lift ramekin from water and place on a chopping board. Remove foil. Set aside to cool to room temperature. Cover with foil. Place a small plate on top of terrine and weigh down with 2 heavy cans. Refrigerate for 2 days (see notes).
  5. Uncover terrine. Turn, top-side up, onto a board (discard excess jelly and fat). Serve sliced terrine with cornichons and sliced baguette. Leftover terrine will keep, covered in the fridge, for up to 2 days.