|500 g||pork mince — or sausage meat|
|300 g||pork rashers — smoked or regular, finely diced|
|1||large onion — sautéed and cooled|
|2 tsp||fresh thyme|
|1||bay leaf — finely chopped|
|1||garlic clove — crushed|
|1 tsp||ground fennel|
|2 tsp||ground coriander|
|1/2 tsp||black pepper|
|1 tsp||fine sea salt|
|250 g||free-range chicken liver — or pork liver|
|6-8||whole preserved green figs|
|200 g||streaky bacon|
|sweet and sour pickles|
Place all the ingredients for the filling except the liver in a large bowl.
Blitz the livers in a food processor until roughly pureed then add to the filling and mix everything together really well. Refrigerate for an hour so that the flavours can develop.
Preheat the oven to 150°C
Line a 25 cm loaf pan with foil and then lay the bacon strips over leaving a little to overlap and enclose the top of the terrine when folded over.
Press 1/2 of filling into the base and line the figs (pointy side down) in a row down the centre.
Carefully press the remaining filling around and over the figs to enclose them.
Fold over the overlapping bacon and cover the loaf pan tightly with two layers of foil.
Place the loaf in a roasting pan filled halfway with water. Bake for 120 minutes or until internal temperature of the terrine reads 68°C on a thermometer. Cool completely in the water bath.
Weight the terrine with a chopping board and food cans placed on top and refrigerate overnight before serving.
Serve at room temperature with toasts and pickles.
Make sure your terrine is well seasoned as food that is served cold needs more salt. Fry-off a small piece of filling before cooking it to see if it’s salty enough