LOCATION: Recipes >> Dips >> Terrine 03
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Terrine 03
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Ham and Pork Terrine
500 g pork fat, thinly sliced (or use ham fat)
250 g pork rashers
250 g pork mince
250 g veal mince
2 tablespoons Madeira
2 eggs
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice (pimento)
1/2 teaspoon dried tarragon leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch ground marjoram
250 g sliced leg ham, chopped
Line sides and base of 14cm x 21cm loaf pan with thin slices of
fat. Remove rind from pork, chop rashers roughly, then process
until roughly minced. Add pork and veal mince, Madeira, eggs and
spices and process ingredients until smooth.
Spoon one-third of the pork mixture into loaf pan, top with half
the ham. Repeat layering, ending with pork mixture. Cover with
foil. Place in baking dish with enough hot water to come halfway
up sides of pan. Bake at 180C for 1 1/2 hours. Cool, refrigerate
overnight before slicing.
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