Pork, spring onion and beetroot terrine

Recipe from: 10/13/1999 12:00:00 AM
Ingredients 12
Servings 8
Time

Ingredients

  • 500
    g
    beetroot, cooked, peeled and diced
  • 350
    ml
    apple juice
  • 250
    ml
    strained beetroot cooking liquor
  • 30
    ml
    gelatine, softened in a little water
  • 500
    g
    pork fillet or chicken, cooked and shredded
  • 20
    spring onions, trimmed
  • POPPY SEED VINAIGRETTE
  • 15
    ml
    lemon juice
  • 15
    ml
    balsamic vinegar
  • 60
    ml
    olive oil
  • salt and milled pepper
  • 15
    ml
    poppy seeds
 

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.
 

Read more on: pork
 

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