IN SEASON
1 Heat the oil in a medium pan and sweat the shallots/ onions until translucent. Deglaze with the brandy (it’s ok for it to flame), add the cider, thyme and seasoning, and reduce till approx. 60ml, then set aside to cool.
2 Preheat fan oven to 160C / Gas 3. Line the inside of a terrine/loaf tin with bacon and bay leaves, leave the excess overhanging. Add the chopped chicken, pork, pistachios, apple, nutmeg, and seasoning. Mix.
3 Press the mix into the terrine, smooth the surface. Fold any overhanging pancetta/bacon over the filling and cover with the remaining rashers. Press down again to smooth the surface. Wrap the tin well in a layer of thick foil, then put into a
Multiple award-winning Mark Hartstone originally trained as a geologist and petroleum engineer, but decided to train as a chef after imagining spending years staring at a computer screen. His history includes stints at Le Manoir aux Quat'Saisons, Chewton Glen and other top establishments, before taking over restaurant with rooms La Fosse around ten years ago.
“Terrines are very versatile: made up a few days in advance for the best flavour, they are an ideal dinner party starter. Serve with a potato, bean or grain salad for a great spring lunch dish.” MARK HARTSTONE, CHEF-PROPRIETOR, LA FOSSE AT CRANBORNE, DORSET.
roasting tin.
4 Half fill the roasting tin with boiling water. Cook for 90 minutes until the terrine feels firm. Lift the tin out of the water. Unwrap the outer layers of foil. Leave to cool.
5 Press the terrine with 2 x 1 litre cartons, ideally using a matching terrine on top, and then chill overnight.
6 For the bacon crisp, put the rasher between greaseproof paper and two metal trays. Bake in the oven till crisp, and once cool, keep in an air tight container till required, it gives a great crunch to an accompanying salad.
7 To serve the terrine, unmould and slice. It’s best served with something sweet or acidic, so a fruit chutney would be perfect.
RUSTIC TERRINE OF RARE BREED PORK AND CHICKEN
1 tbsp rapeseed oil 1 banana shallot or large onion, finely chopped 4 tbsp cider brandy (optional)
500ml medium cider 12 rashers pancetta or smoked streaky bacon 2 skinned chicken breasts, cut into strips 1 large rare breed pork
tenderloin
300g sausage meat 80g pistachios, roughly chopped
100g dried apple rings Half a nutmeg, finely grated
4 sprigs of thyme, leaves rubbed off and woody stem disposed of 6 pinches salt (rose- coloured salt if available) 2 pinches coarse pepper 2 bay leaves
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