Pork Terrine with Leeks and Asparagus
| Vegetable Oil |
| approx. 200g Streaky Bacon |
| 900g Pork Mince |
| 10 Sage Leaves (chopped) |
| Small bunch Parsley (chopped) |
| 75g Pistachio Nuts (shelled and skinned) |
| Salt and Pepper |
| 1 Free Range Egg |
| 3 medium Leeks (quartered lengthways & blanched) |
| 6 Asparagus Spears (blanched) |
Preheat the oven to 180ºC/350ºF/Gas 4. Brush a loaf tin or terrine with oil and line with streaky bacon leaving approximately 5cm remaining over the sides of the tin. In a large bowl mix together the mince, sage, parsley and pistachio nuts, add plenty of seasoning and the egg as this will help to hold the mixture together. Layer the mixture alternately with the leeks and asparagus, finishing with a layer of mince. Press down well then fold over the bacon and cover with tin foil. Place the terrine in a bain marie and cook for 50-60 minutes, when the terrine is cooked the mixture will have shrunk away slightly from the sides. Place the terrine in the fridge to cool and when you are ready to serve turn it onto a plate and cut into slices.
Serve with green salad and chunky bread.
