Pork Terrine

This pork terrine was insanely tasty. This is definitely one of the best starters I’ve ever made and eaten and the Olive magazine recipe was really easy to follow as well. We hosted a dinner party for 11 last weekend and this kind of starter was just perfect for the occasion – it’s made in advance and therefore doesn’t require any time at all on the day!

Pork Terrine

Serves 8-10 | Prep 30 minutes + marinading and chilling (1-2 days) | Cook 1 hr
A little effort

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You’ll need:

  • 300g pork tenderloin, trimmed of all fat and finely diced;
  • 1 garlic clove, crushed;
  • 2 sprigs thyme;
  • 1 tbsp brandy;
  • 20-22 slices dry-cured smoked streaky bacon, any rinds removed;
  • 600g herby pork sausage meat;
  • a small bunch sage, finely chopped;
  • a small bunch chives, finely chopped;
  • 100g green olives, pitted and chopped;
  • cornichons (approx 20),  plus more to serve.

The day before or a few hours ahead of cooking. Put the pork, garlic, thyme and brandy in a bowl, cover and leave to marinate for a few hours or overnight in the fridge.

Heat the oven to 180c/fan 160c/gas 4 and butter a terrine mould or loaf tin.

Starting with the base and sides, line the mould with strips of bacon making sure they are slightly overlapping and leave the ends hanging over the edge. This will be the top when you turn it out so do it as neatly as you can. Line the ends of the mould.

Pork Terrine 1

 

Break up the sausage meat with a fork then put it in the bowl with the marinated pork, sage, chives and olives and season well. Mix thoroughly. Fry a small piece of the mix and check seasoning. Adjust seasoning as required.

Pork Terrine 3

Fill the lined dish with half of the pork mixture, pressing it down into the corners.  Arrange the cornichons in 3 rows down the centre.

Pork Terrine 4

Pack the remaining pork on top and then flatten and stretch the bacon over so the top is neatly covered. Trim any ends. cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.

Pork Terrine 5

Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Leave to cool completely then chill overnight. For a firmer texture press the terrine as it chills using a board with some tins stacked on top.

Release the terrine by unwrapping then dipping the dish briefly in hot water and turning it out onto a plate or board. Serve with more cornichons and toasted sourdough.

Original recipe from Olive magazine, issue February 2014, available online here.

Lamb tagine with dates & sweet potatoes

Whether you are hosting a large dinner party or looking for a dish that will serve a good number of people as part of a buffet, this Tagine is perfect. It serves 10, so perfect for a large group, but it also doesn’t take long to make and prep. Served with delicious and fresh couscous on the side, it makes a fantastic main course for your dinner party.

Lamb tagine with dates & sweet potatoes

Serves 10 – 12 | Prep 30 mins| Cook 2 hrs | Easy | Gluten-Free

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You’ll need

  • 6 tbsp olive oil;
  • 4 onions, thinly sliced;
  • 2 tbsp finely chopped fresh root ginger;
  • 2kg boneless lamb shoulder, cut into 5cm chunks;
  • 4 tsp ground cumin;
  • 2 tsp each paprika and ground coriander
  • 2 cinnamon sticks;
  • 850ml passata;
  • 700g sweet potato, cut into chunks;
  • 350g pitted dates;
  • 100g blanched almond, toasted
  • good handful coriander, roughly chopped

Heat the oil in a large, deep pan or casserole dish. Add the onions, then gently fry until softened, about 5 mins. Stir in the ginger, add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the passata and 800ml water, then bring to the boil, stirring. Season well, then cover and simmer for 1½ hrs, until the lamb is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 mins or until the potatoes are just tender. Stir in the dates and heat through for 5 mins. Taste and add more seasoning if necessary. To serve, spoon the tagine into a serving dish and scatter with the almonds and coriander.

Original recipe from BBC Good Food magazine supplement, November 2012, available online here.