PORK TERRINE WITH FRUIT AND NUTS

MAKES 1 × 1 KG (2 LB 4 OZ) TERRINE

30 MINUTES PREPARATION TIME

1 HOUR 30 MINUTES COOKING TIME

1 DAY CHILLING TIME

100 g (3½ oz) sultanas (golden raisins)

100 ml (3½ fl oz) Armagnac brandy

350 g (12 oz) pork scotch fillet, chopped

200 g (7 oz) rindless, boneless fresh pork belly, chopped

350 g (12 oz) pork liver, chopped

2 French shallots, finely chopped

180 g (6 oz) pistachios, toasted

180 g (6 oz) skinless hazelnuts, toasted

2 eggs

100 ml (3½ fl oz) white port

15 g (½ oz) salt

1 teaspoon Espelette chilli powder (or substitute with sweet paprika and chilli powder in a 3:1 ratio)(see note )

50 g caul fat (see note )

100 g (3½ oz) dried apricots

3 tablespoons chestnut or regular honey

THE PORK AND THE OTHER INGREDIENTS

Preheat the oven to 160°C (315°F/Gas 2–3).

Place the sultanas and Armagnac in a small saucepan. Just cover with water. Bring to a gentle simmer over a low heat and simmer for 5 minutes then let them stand off the heat to plump up.

Pass all the pork meat through a mincer using a fine mincing disc. Combine this mince with the shallot, 80 g (2¾ oz) of the pistachios, 80 g of the hazelnuts, drained sultanas, eggs, port, salt and chilli powder.

Soak the caul fat in warm water to soften then drain and pat dry with paper towels.

THE TERRINE

Fill a 1.25 litre (44 fl oz/5 cup) capacity terrine dish with the pork mixture, packing the mixture down well to avoid air bubbles forming, which can oxidise the terrine. Layer the caul fat evenly over the mixture, tucking in the edges.

Bake in a bain-marie, uncovered, for 1½ hours, or until the internal temperature reaches 70°C (158°F) when tested with a meat thermometer. Once cooked, set on a wire rack and allow to cool in the dish for 1 hour. Place a piece of foil-lined cardboard over the terrine and weigh down with tins of food in the refrigerator for 24 hours before serving.

THE HONEY CONDIMENT

Coarsely chop the remaining hazelnuts and pistachios in a food processor with the apricots and honey.

Serve this mixture with the terrine.

NOTE

Espelette chilli powder is a mild, fruity chilli powder available at specialty food stockists, or online.