Pork & Apricot Terrine

This recipe is a combination of an old Michael Manners recipe and my friend Ace’s amazing terrine recipe. Ace and I worked together at Byng Street in Orange years ago. She was the head chef and I was the events manager. Her terrine featured on the menu for years and she guarded the recipe closely. She did eventually share the recipe with me (all my pestering paid off - thanks Ace!), and now I’ve created my own version. Don’t be afraid of making a terrine – it is actually very easy and a real show stopper when served up to a crowd. But I absolutely insist you serve it with Apple Jelly – it is a match made in heaven!

500g Pork Mince
150g Beef Mince (veal mince if you can get it)
2 eggs
2 tbs brandy
4 tbs cream
1 tsp fennel seeds, crushed
1 garlic clove, crushed
2 tbs finely chopped parsley
2 tsp sea salt
1 tsp freshly cracked pepper
1 Chicken Breast; sliced in half lengthways (to create two thin escalopes)
15 x dried apricots, halved flatways

 Make this the day before you plan to serve it.

Preheat the oven to 150C (fan forced) and line a loaf tin with baking paper, leaving plenty of overhang (I quickly run the sheet of baking paper under the tap then squeeze it before opening and lining the tin).

In a large bowl, combine both minces, eggs, brandy, cream, crushed fennel seeds, garlic, parsley, salt and pepper. Mix well.

Pack half of the mince mixture into the prepared loaf tin then spread the apricots evenly across this, then lay the chicken escalopes on top. Cover with the remaining mince mixture.

Fold the overhanging baking paper over the top and then cover tightly with foil.

Place the loaf tin in a large baking tray and pour boiling water all around, making sure the water comes about ¾ up the sides of your loaf tin.

Bake for 90 minutes then remove from the oven and remove the loaf tin from the hot water.

Lay two heavy tins or jars (tinned tomatoes are good) on top of the foil to weight the terrine down as it cools. This helps it to set. Leave it to cool before placing in the fridge overnight.

This terrine is best served cold. Slice it and serve with Dill Tickle Pickles, Dijon mustard, Apple Jelly and slices of crusty bread. Watch everyone go back for seconds!