Pork and pancetta terrine with feijoa chutney

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.