© 2009-2011 Quality Eating and Drinking London Ltd


© 2009-2011 Quality Eating and Drinking London Ltd

Tamworth pork, apple, sage and bacon terrine

Terrine5Jacky Lelièvre, chef of the Butcher's Hook in Chelsea, demonstrated this delicious terrine at the QED Charcuterie Festival. Jacky uses Paddock Farm ‘hand-reared’ rare-breed Tamworth pork from pigs that forage in oak woodland and green pasture. Paddock Farm describe the russet-coated, boar-like Tamworths as ‘the truest indigenous breed in Britain’.

NB: you will also need an ovenproof dish larger than the terrine to act as a bain-marie.

600g lean pork, coarsely minced
200g pork fat, minced
1 small onion, finely diced
1 grated Bramley apple
2 slices stale white bread, soaked in milk, then squeezed dry
14g Maldon salt
1g Cayenne pepper
10g freshly ground black pepper
3g ground mace
1 garlic clove, peeled and grated
10 sage leaves, finely chopped
1 Tbs Dijon mustard
Good dash of apple brandy (Somerset, or Calvados)
Thinly sliced green streaky bacon to coat the dish and the surface of the terrine

Preheat the oven to 180°C.

Coat the base and sides of a largeish (1.5l) terrine dish with bacon strips, trimming these to fit.

Dice the bacon trimmings and sweat with the diced onion until the onion is soft.

Place the cooked onion and bacon into a large mixing bowl with all remaining ingredients and mix thoroughly.

Pack the terrine with the mixture and cover with bacon slices.

Place the terrine in the larger dish and pour in hot water to come two thirds of the way up the sides, then bake in the preheated oven for 45 minutes.

Cool thoroughly then refrigerate and mature for 24 hours in the fridge before slicing and serving.