Easy Pork Terrine
This is such a great thing to make in the holidays. I love having something in the fridge that can stack up as an appetiser, lunch dinner or a snack. This time of the year is so lovely to be just getting something out of the fridge and not have to think about it too much. If you are somewhere cold it can be heated gently after slicing, in a microwave or wrapped in foil in the oven for 20 minutes. Even a sandwich press would be great to re-heat slices of terrine.
I have really hit the wall and this Easy Pork Terrine just seems to fit the bill on the laziest ( most delicious) meal I can muster.
An Easy Pork Terrine has that kind of name for a reason – it doesn’t take too long to whip up. It could be part of the celebrations if you are off somewhere to have a picnic for New Years Eve. The lovely sweet date centre will go well with any pickles or mustard. Just add bread and cheese.
It has Prosciutto, a terrine must. Lovely sweet port soaked dates that will pair with cheese, crunchy smoked almonds and you can slice it off in chunks to add to your bread and butter. Add herbs and spices that you have to hand when you make yours. Allspice , Rosemary, Cumin or even Cinnamon or Curry flavours would still be perfect.
- 150 gram fresh dates or about 12 - cut half/ deseeded
- 125 ml port
- 1 kg Pork Mince / ground pork not too lean or the terrine will be dry
- 200 gram streaky bacon or 3 rashers finely minced- or put the food processor
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 2 teaspoons thyme leaves chopped
- 1 teaspoon cardamom
- 2 teaspoons sumac
- 1 teaspoon salt
- 60 ml wine red or white, 1/4 cup
- 2 Tablespoons dijon mustard
- 2 teaspoons vinegar any kind
- 50 gram smoked almonds chopped save some for garnish if you like
- 250 gram prosciutto or about 8 - 10 finely sliced
Happy New Year……………