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Pork, pistachio & pancetta terrine with apricot chutney
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Delicious spring terrine perfect for picnics - make ahead, easy to carry, and delicious cold.
Ingredients:
  • 1 brown onion, finely chopped
  • 600g pork mince
  • 600g chicken mince
  • 60ml (1/4 cup) brandy
  • 40.00 ml 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
  • 3.60 gm salt
  • 5 fresh rosemary sprigs
  • 16 (about 170g) slices pancetta
  • Crusty bread, to serve
  • Cornichons, to serve
  • 9.20 gm olive oil
  • 1 red onion, coarsely chopped
  • 20.00 ml finely grated fresh ginger
  • 500ml (2 cups) water
  • 185ml (3/4 cup) cider vinegar
  • 300g diced dried apricots
  • 155g (3/4 cup, firmly packed) brown sugar
Instructions:
  • In a small saucepan, gently heat the oil. Add the onion and garlic, and stir occasionally for 10 minutes until the onion softens. Transfer this delicious mixture to a large bowl and allow it to cool completely. Enjoy the enticing flavors!
  • Combine the pork, chicken, brandy, parsley, thyme, rosemary, allspice, and pepper with the onion mixture until fully mixed. Chill the mixture in the refrigerator overnight to enhance the flavors.
  • Preheat your oven to 180°C, then blend the pistachios, egg, and salt into the pork mixture until thoroughly mixed.
  • Line the loaf pan with rosemary sprigs down the center. Lay the pancetta in a decorative pattern, overlapping, on the base and longer sides, letting them hang over. Press the pork mixture into the pan, making sure the surface is smooth. Fold the overhanging pancetta to cover the filling. Place a layer of non-stick baking paper over the terrine before tightly sealing the pan with foil.
  • - Place the pan in a large baking dish and add boiling water halfway up the sides of the pan. Bake in the oven for 1 hour 10 minutes or until a metal skewer inserted into the terrine feels warm. Let it cool slightly, then top with another loaf pan and place a heavy object on top to compress the terrine. Chill in the fridge for 8 hours or overnight.
  • In a saucepan over low heat, warm the oil and sauté the onion and ginger until the onion is soft, about 10 minutes, to create the apricot chutney.
  • Pour in the brandy and cook while stirring for 3 minutes until absorbed. Mix in the water, vinegar, apricot, and sugar. Lower the heat and simmer for 40 minutes, stirring occasionally until it thickens. Transfer to a clean, dry jar, seal, and invert for 2 minutes. Let it cool before serving.
  • Invert the terrine onto a serving plate, discard any excess jellied fat. Let it rest at room temperature for 30 minutes. Slice and enjoy with chutney, bread, and cornichons.

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