13 Apr Country terrine with fig chutney
Country terrine, fig chutney, black mission figs, pork crackling and black pepper vinaigrette
- 1kg pork mince
- 8 rashers of good smokey bacon chopped
- 1 onion minced
- 3 garlic cloves minced
- 1/3 cup brandy
- 1/3 cup cream
- 1/3 cup pistachio nuts
- 1/3 cup dried cranberries
- 2 sprigs of thyme finely chopped
- 2 eggs
Fry the onion and garlic in a little bit of olive oil until soft but no colour. Let it cool down completely.
Now simply mix all the ingredients together. Don’t add too much salt as the bacon can be salty but this terrine loves black pepper so don’t be shy.
Line two medium sized bread tins with Cling wrap and divide the filling between the two pans. Bake in a bain marie for 1 hour at 160. If you get too busy to set a timer, the terrine is done when you poke it with a knife and the liquid runs clear.
Press it down with a weight. A brick double wrapped in foil works best. Let it press overnight. Delicious with crusty bread, good whole grain mustard or fig chutney.
- 15 fresh figs cut in quarters
- 150ml balsamic vinegar
- 100ml white wine vinegar
- 300g brown sugar
- Zest and juice of 1 lemon
- 2 red onions sliced
- 1 chilli sliced
- 1/2 tsp cinnamon
- 10g fresh ginger grated
- Salt and pepper to taste.
In a medium sauce pan add a little bit of olive oil. Add the ginger and sliced onions and cook over medium heat until soft but not brown. Now add the rest of the ingredients but the figs. Bring to the boil then reduce to a simmer. Cook for 30 minutes until it is the consistency of a light syrup. Now add the figs and cook a further 20 minutes.
Season to taste.
By Glen Carlou Executive Chef Johan Stander