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

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See the Facebook site Lunch with Gino and Mel
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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.

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