Sunday, July 8, 2012

Rough Pork Liver Terrine

2 tbsp olive oil
175g/6oz onions, finely chopped
1kg/2¼lb rindless boned pork belly, cut into small pieces
175g/6oz rindless back bacon, cut into small pieces
175g/6oz lamb's or pig's liver, cut into small pieces
2 small garlic cloves, finely chopped
large handful parsley leaves, finely chopped
1½ tbsp chopped rosemary
1½ tbsp chopped thyme
1½ tsp salt
1½ tsp freshly ground black pepper
pickled blueberries and beetroot chutney, to serve
1Heat the oil in a frying pan, add the onions and fry gently until soft but not browned.
2Transfer to a large mixing bowl and leave to cool.
3Put the pork belly into a food processor and chop, using the pulse button, into a coarse mixture.
4Add to the onions in the bowl. Put the bacon and liver in the food processor and again, coarsely chop, then transfer to the bowl.
5Add the garlic, chopped herbs, salt and freshly ground black pepper and mix everything together really well - the best way of distributing the ingredients evenly is with your hands.
6Preheat the oven to 180C/350F/Gas 4.
7Put the mixture into a lightly oiled 1.5 litre/2½ pint terrine dish or loaf tin and slightly round off the top.
8Cover with a lid or some foil, put into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish. Bake for 1½ hours.
9Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top.
10Remove the dish from the roasting tin and leave to cool. Then weight down the terrine overnight in the fridge. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top.
11To serve, remove the terrine from the dish in slices. Accompany with lots of crusty bread, pickled blueberries beetroot chutney and some cornichons.
12For the pickled blueberries, put 1.2 litres/2 pints of distilled malt vinegar into a pan with 30 garlic cloves, 12 allspice berries, a 5cm/2 inch piece of cinnamon stick, 4 small dried red chillies and 900g/2lb granulated sugar.
13Bring to the boil to dissolve the sugar, remove from the heat and leave to stand for 2 hours.
14Pack 175g/6oz of blueberries into sterilised 450g/1lb jars and pour over the cool syrup. Seal with vinegar-proof lids and leave for 2-3 months before using.
15For the beetroot chutney, (makes 7 x 450g/1 lb jars) peel 900g/2lb raw beetroot and coarsely shred on a mandolin or by hand.
16Put into a preserving pan with 450g/1lb chopped onions, 750g/1½ lb peeled, cored and roughly chopped cooking apples, 450g/1lb raisins, 3 tbsp ground ginger, 2 tsp dried chilli flakes, 900g/2lb granulated sugar, 1.2 litres/2 pints malt vinegar, 30g/1½oz salt and juice of 1 lemon.
17Heat gently, stirring, until the sugar has dissolved. Bring to the boil and simmer gently, uncovered, for about 2 hours, until well reduced and quite thick but don't forget that it will thicken even further as it cools.
18Spoon into warm, sterilised jars, cover with waxed discs and then seal with vinegar-proof lids. It will keep for up to one year.

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