You can either use a couple of slices of this terrine as the centerpiece of a chunky killer salad, or eat it on its own as a killer pie. I’ve nicked the recipe off the Two Fat Ladies, who seem to have neglected to put it online for people to reference. So here it is now at last.
First of all, choose a nice, cone-shaped, oven-proof bowl. The only thing I could find was a stylish oriental soup bowl, but it did the trick. Line the bowl with overlapping slices or strips of bacon, while making sure there are no gaps.
Next, take a good fillet of pork and slice it thinly. Start with a layer of pork on the bottom.
Finely dice a red onion and chop about 3 leaves of fresh sage. You can use more, but it will overpower the subtle pork flavour. You’ll also need a good handful of breadcrumbs. Of course I am lazy so I used a blender/chopper to whizz the onion, sage and breadcrumbs all at once.
Take a good dollop of the onion/sage/bread mix and layer it on top of the pork. Keep stacking until you’ve almost reached the top of the bacon lining. You can now also add some seasoning, like nutmeg or mace, but I’m not a fan of that so I left it out.
Make a little lid of more bacon, again making sure there are no gaps. My bacon was round so that was pretty easy. Put it in the oven for 40 minutes at 160 degrees or so. If your oven is a bit feeble, leave it in longer. The bacon is not really supposed to crisp up, but the pork inside should be cooked.
Let the bowl cool and put something heavy like a tin of beans on top to press it down. Leave to chill and set in the fridge. 4 hours will do, but you can also leave it for a day or two.
Gently take the terrine out of the bowl, wipe off some of the excess fat and cut into neat slices.
Finally, I presented mine on a little bed of a julienne of carrot and cucumber, but it will also go well with fruity stuff like apple or melon. Alternatively, go for some peppery leaves like field lettuce or rocket.
(2 votes, average: 3.5 out of 5)
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Wow, that looks very tasty indeed!