My first terrine but definitely worth repeating.
Over gentle heat fry 1 large finely diced onion, 2 minced cloves of garlic, 1 tablespoon of fresh thyme leaves and 2 finely crumbled bay leaves in 1 tablespoon of butter until translucent. Turn up the heat and add ¼ of a cup of white wine. Cook until the wine has evaporated then set aside to cool. In a food processor, mince 200g (7 oz) of ham with ½ a cup of fresh breadcrumbs, 1 large egg, and ½ a teaspoon of ground nutmeg. Remove to a bowl and add 1 kg (2.2 lbs) of minced pork, 50g (1¾ oz) of pistachios and the cooked onion. Season to taste with salt and freshly ground black pepper and mix well to combine. Cut any rinds off 8-10 bacon rashers and arrange them in a terrine or small loaf pan. They should lie across the bottom, line the sides and hang over the edges. Press the pork mixture into the terrine and cover with the ends of bacon, using extra rashers if they don’t reach. Cover with a lid or double foil, and bake in a water bath at 160C (320F) for 2 hours. Remove from the oven and press with a weight while cooling overnight. Serve with crusty bread and cornichons.
michelle picker cooks 