Pork, pistachio & pancetta terrine with apricot chutney
Pork, pistachio & pancetta terrine with apricot chutney
Ingredients
Terrine
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 600g pork mince
- 600g chicken mince
- 60ml (1/4 cup) brandy
- 2 tbsp chopped fresh continental parsley
- 2 tsp chopped fresh thyme
- 2 tsp fresh rosemary
- 1 tsp ground allspice
- 3/4 tsp ground white pepper
- 55g (1/3 cup) pistachio kernels, coarsely chopped
- 1 egg
- 1 1/2 tsp salt
- 5 fresh rosemary sprigs
- 16 (about 170g) slices pancetta
Apricot Chutney
- 2 tsp olive oil
- 1 red onion, coarsely chopped
- 1 tbsp finely grated fresh ginger
- 60ml (1/4 cup) brandy
- 500ml (2 cups) water
- 185ml (3/4 cup) cider vinegar
- 300g diced dried apricots
- 155g (3/4 cup, firmly packed) brown sugar
Instructions
- 1
Heat the oil in a small saucepan over low heat. Add the onion and garlic and cook, stirring, for 10 minutes or until onion softens. Transfer to a large bowl. Set aside to cool completely.
- 2
Add the pork, chicken, brandy, parsley, thyme, rosemary, allspice and pepper to the onion mixture. Mix until well combined. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
- 3
Preheat oven to 180°C. Add the pistachio, egg and salt to the pork mixture and mix until well combined.
- 4
Arrange rosemary sprigs lengthways along the centre of an 8cm-deep, 8 x 20cm (base measurement), 1.5-litre (6-cup) capacity non-stick loaf pan. Arrange pancetta, overlapping slightly, over the base and 2 long sides, allowing the sides to overhang. Press pork mixture into pan and smooth the surface. Fold over pancetta to enclose filling. Cover terrine with non-stick baking paper. Cover pan tightly with foil to seal.
- 5
Place the pan in a large baking dish and pour in enough boiling water to come halfway up the sides of the pan. Bake in oven for 1 hour 10 minutes or until a metal skewer inserted into the terrine is warm to the touch. Set aside to cool slightly. Top with another loaf pan. Place a heavy object (such as 2 or 3 cans) on top to compress the terrine. Place in the fridge for 8 hours or overnight to chill.
- 6
Meanwhile, to make the apricot chutney, heat the oil in a saucepan over low heat. Add the onion and ginger and cook, stirring occasionally, for 10 minutes or until onion is soft.
- 7
Add the brandy and cook, stirring, for 3 minutes or until the liquid is absorbed. Add the water, vinegar, apricot and sugar. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until the mixture reduces and thickens. Transfer to a clean, dry jar. Seal and invert for 2 minutes. Set aside to cool.
- 8
Turn the terrine onto a serving plate and remove excess jellied fat. Set aside for 30 minutes to come to room temperature. Cut into slices and serve with the chutney, bread and cornichons.
