Smoked Pork & Prune Terrine
Chef: Michael Voumard
Try this with the: Tilly's Vineyard
Serves: 10-15
Ingredients
500g belly pork (rindless) - minced
750g shoulder pork (rindless) - minced
350g pork back fat - minced
250g smoked raw ham in ½cm dice
100g smoked speck in ½cm dice
½ cup onion - finely diced
1 tbsp garlic - finely diced
1/3 cup sage - finely chopped
2 tbsp tarragon - finely chopped
1/3 cup thyme - finely chopped
3 tsp salt
½ tsp ground white pepper
1½ tsp whole fennel seeds
2 tsp paté spice *
150ml cream
75g butter - melted
200g pitted prunes
500g streaky bacon - finely sliced
* Paté Spice
Ingredients
1 tsp white peppercorns
1 tsp black peppercorns
1 tsp mild paprika
¼ tsp hot paprika
¾ tsp nutmeg
¾ tsp mace
1 tsp cloves
½ tsp pimento
½ tsp ground ginger
½ tsp juniper berries
Method
Grind the whole spices to a fine powder and mix well with the other spices.
Method
In a large mixing bowl put all the minced and diced meat, onion, garlic, herbs, spices and cream. Thoroughly mix and knead together to form a fully combined smooth mixture. Store in the fridge while preparing the mould.
Brush a 30cm terrine mould with the butter. Layer the bacon over the bottom and sides of the mould with its tails hanging over the top. Half fill the mould with the forcemeat. Place the prunes in two rows on top and cover with the remaining forcemeat. Press down firmly and bring the bacon tails over the top to cover the terrine.
Place a piece of greaseproof paper over the top of the terrine and then cover the mould with aluminium foil, crimping the sides to form a sealed lid. Place the terrine in a tepid water bath and bake at 180C for 1¾ hours. Allow to cool, then refrigerate overnight to set.