Pork, spring onion and beetroot terrine

Fairlady
8 servings
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Pork

By Food24 November 03 2009
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Ingredients (11)

500.00 g beetroot — cooked, peeled, cubed
350.00 ml apple juice
250.00 ml cooking liquid — from the beetroot
30.00 ml Sheridans gelatine — softened in water
500.00 g pork fillets — (or chicken), cooked and shredded
20.00 spring onions — trimmed
POPPY SEED VINAIGRETTE
15.00 ml lemon juice
15.00 ml vinegar — balsamic
60.00 ml fresh chillies — 573
salt and freshly ground black pepper
15.00 ml poppy seeds
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Method:

VINAIGRETTE: Whisk ingredients together. Refrigerate for up to 3 days, tightly covered.
Heat diced beetroot, apple juice and beetroot liquor in a saucepan over low heat until just warm. Add gelatine and heat gently until gelatine has dissolved, stirring occasionally.
Layer beetroot cubes, pork and spring onions alternately in a rinsed mould. Pour gelatine mixture over and refrigerate until set.
When ready to serve, run a flat-bladed knife around edge of terrine and turn out onto a serving dish.
Slice and serve, drizzled with vinaigrette.



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