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.
Easy Pork Terrine
- 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
- Put the dates into a small pot with the port and simmer gently till the liquid is absorbed. Turn off and let cool
- In a large bowl mix the pork mince, finely minced bacon, spices, wine, vinegar, dijon , garlic and the almonds. Mix with your hands very well. Set aside
- Grease a loaf tin and line with prosciutto overlapping so that the prosciutto lines the whole tin.
- Press 1/2 the mince mixture in to the tin and put a double line of the dates down the centre, all going the same way then fill with the other 1/2 of the mixture tap on the bench to get rid of any air bubbles. Fold the remaining prosciutto oner the top. (* I also put whole dates down the centre but this is optional)
- Put the finished terrine into a baking dish half full of tepid water.
- Put into the oven set at 170 C. Bake for 1 hour and test the temperature with a thermometer. The internal temp should be at 65 C/ 150 F. If you dont have a thermometer insert a knife or skewer and then rest against your lip or arm to test how hot it is. ( be very careful it might burn)
- Liquid will start to escape from the terrine when it is nearly cooked.
- The terrine should be firm to the touch. Take out of the water bath and drain off most of the liquid. ( this can be kept , it makes a nice dressing). Eat warm or chill immediately for late
- Serve with salad and pickles as an entrée or in sandwiches. It makes a great accompaniment to cheese or as part of an antipasti plate. It's also the perfect picnic food.
Happy New Year……………