Pork terrine with pickled pears recipe

By Diana Henry

Serves 8
Terrine – takes 20 minutes to make, 11/2 hours in the oven, plus cooling and at least 1 day’s chilling Pickled pears – ready in 1 hour
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Rating

For maximum flavour, the terrine in this glorious starter is best made 2 days ahead.

Ingredients

25g butter
1 onion, finely chopped
2 garlic cloves, crushed
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
10 juniper berries, crushed
400g fatty pork (about half pork, half fat), coarsely minced
200g chicken livers, finely chopped
50g fresh white breadcrumbs
3 fresh thyme sprigs, leaves picked
About 14 rashers streaky bacon

For the pickled pears

600ml perry or cider vinegar
275g caster sugar
6 cloves
6 juniper berries
12 black peppercorns
1 cinnamon stick, broken in half
4 pared lemon zest strips
1kg small to medium pears

Method

1. Make the pickled pears. Put all the ingredients, except the pears, in a large pan and bring to the boil. Turn down to a simmer and stir until the sugar has dissolved.
2. Peel and halve the pears, leaving the stalk attached, if possible, then core. Add to the vinegar solution, cover and simmer for 30-40 minutes, until tender. Lift out the pears and put into a large sterilised preserving jar. Boil the vinegar solution until reduced to 450ml. Strain over the pears while still hot. Add the spices from the sieve to the pears, but discard the zest. Seal the jar and cool. (If using old jam jars, cover with vinegar-proof lids).
3. For the terrine, melt the butter in a frying pan over a medium heat. Add the onion and cook, stirring, for 8-10 minutes, until soft. Add the garlic and the spices and cook for 1 minute. Put into a bowl with all the other ingredients, except the bacon, and mix well. You need good seasoning for this – it’s best to fry a little piece of the mixture, taste it and adjust the seasoning as required.
4. Preheat the oven to 180°C/ fan160°C/gas 4. Line a 22cm x 11cm x 6cm deep loaf tin with enough bacon to completely cover the base, overlapping slightly and overhanging the tin. Pack in the minced mixture and flatten the top. Bring the bacon up and over the mixture, then lay more bacon on top so the terrine is completely covered. Cover with a double layer of foil and seal tightly around the tin.
5. Put the terrine in a deep roasting tin and pour boiling water around the tin, so it comes about halfway up the sides of the terrine. Bake for 11/2 hours or until a skewer inserted into the centre comes out hot. Remove from the bain-marie and cool, then chill for at least 1 day (see tip).
6. Remove the terrine from the fridge 30 minutes before serving. Uncover, run a sharp knife around the edge and upturn onto a board. Cut into 8 slices and serve with the pickled pears, lightly dressed leaves and oiled and griddled bread slices.

Nutritional info

Per serving: 344kcals, 17.5g fat (6.7g saturated), 23g protein, 25.1g carbs, 12.8g sugar, 1.7g salt

Chef's tip

For maximum flavour, this glorious terrine is best made 2 days ahead. The pickled pears will keep for up to 1 month. TO FREEZE (the cooked terrine) for up to 3 months. Defrost thoroughly before serving.