Pork and pancetta terrine with feijoa chutney

By Amanda Laird

Add a comment
Pork and pancetta terrine with feijoa chutney. (Plates, napkins, cutlery and glasses from French Country Collection.) Photo / Babiche Martens
Pork and pancetta terrine with feijoa chutney. (Plates, napkins, cutlery and glasses from French Country Collection.) Photo / Babiche Martens

Serves 4-6

Chutney
2 cups feijoas, peeled and chopped
1 cup Granny Smith apples, peeled and chopped
1 red onion, finely diced
1 cup cider vinegar
2 tsp salt
2 tsp mixed spice
400g brown sugar
2 bay leaves
6 crushed coriander seeds
1 tsp dried chilli

Terrine
300g sliced pancetta
25g butter
1 small onion, finely diced
2 cloves garlic, crushed
1 tsp rosemary, finely chopped
1/2 tsp mixed spice
200g liver, diced
400g pork shoulder, diced
2 Tbs brandy
1/2 cup cream
1/2 cup chicken stock
salt and freshly ground black pepper

1 To make the chutney - combine all the ingredients in a heavy based saucepan or preserving pan and boil for about an hour or until the desired consistency is achieved. Spoon into sterilised jars and seal until required.

2 To make the terrine - line a 1 litre terrine mould or loaf tin with the pancetta. Leave it hanging over the edges so it can be folded once filled.

3 Melt the butter in a fry pan. Add the onion, garlic, rosemary and mixed spice. Cook for 5 minutes while stirring.

4 Preheat the oven to 160 C. Add the liver and pork shoulder then continue cooking for a further 3 minutes before flambeeing with the brandy.

5 Put mixture into a food processor with cream, stock and seasoning. Mince, tip into the mould, cover with baking paper and foil, then bake in a bain marie for 1 hours. Leave until cold. Serve the terrine sliced with crusty bread, chutney and cornichons.

- NZ Herald

Get the news delivered straight to your inbox

Receive the day’s news, sport and entertainment in our daily email newsletter

SIGN UP NOW

Have your say

1200 characters left

By and large our readers' comments are respectful and courteous. We're sure you'll fit in well.
View commenting guidelines.

© Copyright 2016, NZME. Publishing Limited

Assembled by: (static) on production apcf02 at 06 Feb 2016 13:53:31 Processing Time: 863ms