Pork Entrees French

Pork and spinach terrine

Name: Pork and spinach terrine
Prep time: 380 min
Cook time: 125 min
Total time: 505 min
Yield: 10
Cuisine: /french
Ingredients: 350g pancetta or bacon,rind removed; 700g baby spinach, washed; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1kg pork mince; 1 tablespoon crushed juniper berries; 1/2 teaspoon grated nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 2 tablespoons brandy; 1 egg, lightly beaten; Cornichons* and pickled onions, to serve

1 rating

6h 20m

2h 05m

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Ingredients (13)

350g pancetta or bacon,rind removed
700g baby spinach, washed
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1kg pork mince
1 tablespoon crushed juniper berries
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 tablespoons brandy
1 egg, lightly beaten
Cornichons* and pickled onions, to serve

Method

1.

Preheat oven to 170°C. Line a 1kg loaf pan or terrine with overlapping slices of pancetta, leaving the excess to overhang.
2.

Place spinach, with water clinging to its leaves, in a pan over medium heat for 1 minute or until wilted. Drain, refresh under cold water and drain again. Squeeze dry and set aside.
3.

Heat oil in a frypan, add onion and cook for 1 minute. Add garlic and cook for a further few seconds. Place pork in a bowl, add spinach, onion mixture, berries, spices, brandy and egg. Season well with salt and pepper. Use your hands to combine well, then pack into lined terrine.
4.

Fold pancetta over top, cover with foil and sit terrine in a roasting pan. Fill pan with enough hot water to come halfway up sides and bake for 2 hours. Remove terrine and sit on a tray. Weigh down with cans or a foil-covered brick. Refrigerate overnight. Serve, sliced, with cornichons, onions, French bread and butter.