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Pork and Mi-Cuit Plum Terrine

A layered terrine with a luxurious plum and meat filling.
 
cooking: 35 mins
preparation: 20 mins
serves:
vegetarian: No
    
Ingredients:
* 200g Mi-Cuit Plums
3 tbsp brandy
25g butter
175g finely chopped onion
2 cloves garlic, crushed
250g smoked rindless streaky bacon
700g minced pork
50g fresh white breadcrumbs
75g toasted chopped hazelnuts
2 egg yolks
¼ tsp freshly grated nutmeg
1 tbsp finely chopped parsley
salt and pepper
    
HOW TO COOK IT
 
1.Halve the Mi-cuit plums, discard the stones then cut each piece into three, put into a bowl, pour over the brandy and set aside for 1 hour.
 
2.Heat the oven to 175C/325F/gas 3.
 
3.Heat a small frying pan and melt the butter. Add the onion and cook over a gentle heat for about 5 minutes until softened, add the garlic and cook a minute longer. Turn into a large bowl and leave to cool
 
4.Stretch the bacon with the back of a knife and line a 900g/2lb loaf tin (or similar capacity terrine dish) with the bacon allowing the ends to hang over the edge.
 
5.Add the rest of the ingredients to the onion, season and mix well, add the plums and any juices, fold gently together. Pile into the loaf tin and fold over the bacon to cover.
 
6.Cover the terrine with greaseproof paper then foil and place in a roasting tin half –filled with hot water. Bake for 1½ hours, topping up with water if needed. The terrine should be firm and the juices run clear when cooked. Lift the terrine out of the roasting tin and cool.
 
7.Cover with clean parchment paper, a piece of thick card and place in the fridge with heavy weights on top.
 
8.To serve, bring to room temperature, loosen with a palette knife and invert onto a plate. Serve thickly sliced with salad leaves and cornichons.
 
The terrine will keep for up to 7 days in the refrigerator
 
This recipe was kindly provided by, and is the copyright of Merchant Gourmet, purveyors of fine foods for the discerning cook