Terrine is best made and refrigerated at least 24 hours before use, but can be made up to 1 week ahead; store in refrigerator. It will serve at least 6 people as an entree. Sauce can be made at the same time as terrine. This recipe is unsuitable to freeze or microwave.
Ingredients
1kg pork and veal mince
2 onions, chopped
6 bacon rashers, chopped
2 cloves garlic, crushed
2 eggs, lightly beaten
2 cups stale white breadcrumbs
2 tablespoons brandy
½ cup fruit chutney
¾ cup shelled pistachio nuts
2 chicken breast fillets
125g sliced leg ham
PASTRY
2 cups plain flour
1 cup self-raising flour
185g butter
2 tablespoons lemon juice
¼ cup water, approximately
CUMBERLAND SAUCE
1 lemon
2 oranges
2 green shallots, chopped
2 tablespoons red currant jelly
¼ cup port
½ teaspoon French mustard
Pinch cayenne pepper
Method
1. Process mince, onions and bacon until fine. Stir in garlic, eggs, breadcrumbs, brandy, chutney and nuts. Cut chicken and ham into strips. Press one-third of the mixture into loaf pan (14cm x 21cm), top with chicken and ham strips. Spread with remaining mince mixture. Cover with foil, bake in moderate oven for about 2 hours or until firm to touch.
2. Turn terrine onto a wire rack to drain for 30 minutes. Return terrine to loaf pan, cover with plastic wrap. Place a weight on top (a brick is ideal) to compact terrine; refrigerate overnight.
Pastry:- Sift flours into bowl, rub in butter. Add lemon juice and just enough water to make ingredients cling together. Knead gently on lightly floured surface until smooth, cover, refrigerate 30 minutes. Roll pastry to a 40cm x 50cm rectangle. Place terrine in centre of pastry. Cutout corners, as shown. Bring edges of pastry together at top. Press all edges together firmly. Turn terrine over, place on oven tray. Decorate top of terrine with shapes cut from remaining pastry; brush with a little milk. Bake in moderately hot oven for 40 minutes or until golden brown, cool to room temperature before refrigerating. Serve terrine with Cumberland sauce.
Cumberland Sauce:- Using a vegetable peeler, remove rind from lemon and one of the oranges, being careful not to remove any white pith; cut rind into very thin strips about 2cm long. Place rind in small saucepan, cover with water, bring to the boil, boil uncovered 3 minutes, drain. Squeeze juice from lemon and oranges; you will need 2 tablespoons of lemon juice and ½ cup orange juice. Combine juices, rind, shallots, jelly, port, mustard and cayenne in saucepan, bring to boil, boil 2 minutes; cool before using.