Pork & spinach terrine

Pork & spinach terrine

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The ingredient of Pork & spinach terrine

  1. 350g pancetta or bacon, rind removed
  2. 700g baby spinach, washed
  3. 1 tablespoon olive oil
  4. 1 onion, finely chopped
  5. 2 garlic cloves, crushed
  6. 1kg pork mince
  7. 1 tablespoon crushed juniper berries
  8. 1/2 teaspoon grated nutmeg
  9. 1/4 teaspoon ground allspice
  10. 1/4 teaspoon ground cloves
  11. 2 tablespoons brandy
  12. 1 egg, lightly beaten
  13. Cornichons*, to serve
  14. Pickled onions, to serve

The instruction how to make Pork & spinach terrine

  1. Preheat oven to 170u00b0C. Line a 1kg loaf pan or terrine with overlapping slices of pancetta, leaving the excess to overhang.
  2. Place spinach, with water clinging to its leaves, in a pan over medium heat for 1 minute or until wilted. Drain, refresh under cold water and drain again. Squeeze dry and set aside.
  3. Heat oil in a frypan, add onion and cook for 1 minute. Add garlic and cook for a further few seconds. Place pork in a bowl, add spinach, onion mixture, berries, spices, brandy and egg. Season well with salt and pepper. Use your hands to combine well, then pack into lined terrine.
  4. Fold pancetta over top, cover with foil and sit terrine in a roasting pan. Fill pan with enough hot water to come halfway up sides and bake for 2 hours. Remove terrine and sit on a tray. Weigh down with cans or a foil-covered brick. Refrigerate overnight. Serve, sliced, with cornichons, onions, French bread and butter.

Nutritions of Pork & spinach terrine

fatContent: 309.983 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent:
cholesterolContent: 33 grams protein
sodiumContent:

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