Thursday, 20 December 2012

Gino D'Acampo Christmas pork terrine


Gino D'Acampo Christmas pork terrine

A delicious pork terrine that would make the perfect starter to your Christmas lunch.

Gino D'Acampo Christmas pork terrine


See the Facebook site Lunch with Gino and Mel
Follow us on twitter @ginoletsdolunch


See the Facebook site Lunch with Gino and Mel
Follow us on twitter @ginoletsdolunch

Ingredients
24 slices pancetta or bacon rashers
800 g coarse pork mince, from the belly
250 g chicken livers, chopped
3 garlic cloves, crushed and finely diced
A grating of nutmeg
2 tbsp chopped fresh sage, rosemary or thyme
2 tbsp chopped fresh flat leaf parsley leaves
75 ml brandy
2 handfuls unsalted pistachio kernels
A handful of chopped apricots
Sea salt and freshly ground black pepper
Gino D'Acampo Christmas pork terrine
Click here to see Seafood platter with saffron and lime mayonnaise

Method: How to make Christmas pork terrine
1 Preheat your oven to 150C/Gas 2.
2 Grease a loaf tin and line with the pancetta, leaving the ends hanging outside the loaf tin to cover the top.
3 Mix all the other ingredients together in a bowl and season well with salt and pepper.
4 Fill the loaf tin with the mix, pat down well and fold the pancetta over the top.
5 Place in a deep baking tray and fill with enough boiling water to come most of the way up the side of the terrine.
6 Cook in the oven for 1 hour 30 minutes, then remove terrine from the roasting pan and allow to cool.
7 Cut a piece of cardboard to fit the top of the terrine, then place on top and weigh down with cans or a foil-covered brick and refrigerate overnight.

For all the latest news and Gino and Mel recipes visit us at http://ginodacampo.blogspot.com

No comments:

Post a Comment