150gramfresh datesor about 12 - cut half/ deseeded
125mlport
1kgpork mince / ground pork not too lean or the terrine will be dry
200gramstreaky baconor 3 rashers finely minced- or put the food processor
2clovesgarlic
1teaspoonsmoked paprika
2teaspoonsthyme leaveschopped
1teaspooncardamom
2teaspoonssumac
1teaspoonsalt
60mlwinered or white, 1/4 cup
2Tablespoonsdijon mustard
2teaspoonsvinegarany kind
50gramsmoked almondschopped save some for garnish if you like
250gram prosciuttoor about 8 - 10 finely sliced
Instructions
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