PORK & APRICOT TERRINE

Prep/Cooking Time: 60-90 Minutes

Ingredients

Instructions

Peel the onion and garlic
Finely chop the onions and garlic and place in a thick bottom pan
Add the olive oil and turn on to a medium heat, cook till softened
Whilst the onions are cooking place the apricots in warm water to soak
Add to the pan the finely chopped herbs and cook for a further 2 minutes
Add the red wine and cook till all liquid has evaporated
Remove from the heat and allow to cool
Remove the apricots from the water and pat dry
Roughly chop the apricots and place in a large mixing bowl
Add to the bowl the ground pork, diced turkey, salt and pepper
Lastly add in the cooled onions and mix well
Line the terrine mold with cling film (3 layers)
Line the mold with the bacon so that the pieces overlap the entire bottom of the mold
Spoon in the pork mix and squeeze out any air pockets
Once the terrine is full fold over the extra bacon so that all the pork is concealed
Wrap the cling film over so the terrine is air tight
Cover the top of the terrine with a double layer of aluminum foil
Place the terrine in water bath and cook in the oven for 1 hour at B.C.
Once cooked remove from the oven and place in a cool area to cool
Place weights on top to press the terrine
Press the terrine till cool before placing in the fridge
Once cold remove from the mold and vacuum seal