Recipe Pork, pistachio & pancetta terrine with apricot chutney : Practical and Delicious
Recipe Pork, pistachio & pancetta terrine with apricot chutney : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pork, pistachio & pancetta terrine with apricot chutney. You are currently reading Recipe Pork, pistachio & pancetta terrine with apricot chutney : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Pork, pistachio & pancetta terrine with apricot chutney requires 30m, cook 1h 20m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...
This tasty terrine ticks all the boxes for spring picnic fare. Made in advance, it's easy to transport and best served cold.
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What do you think about Pork, pistachio & pancetta terrine with apricot chutney. Let's go to the kitchen and immediately practice the recipe.
The article above is the ingredients and method of presentation Recipe Pork, pistachio & pancetta terrine with apricot chutney : Practical and Delicious.
Thank you for reading and practicing Recipe Pork, pistachio & pancetta terrine with apricot chutney: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.
This tasty terrine ticks all the boxes for spring picnic fare. Made in advance, it's easy to transport and best served cold.
Ingredients:
26 Ingredients
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600g pork mince
60ml (1/4 cup) brandy
2 tbsp chopped fresh continental parsley
2 tsp chopped fresh thyme
2 tsp fresh rosemary
1 tsp ground allspice
3/4 tsp ground white pepper
55g (1/3 cup) pistachio kernels, coarsely chopped
1 egg
1 1/2 tsp salt
5 fresh rosemary sprigs
16 (about 170g) slices pancetta
Crusty bread, to serve
Cornichons, to serve
Apricot chutney
2 tsp olive oil
1 red onion, coarsely chopped
1 tbsp finely grated fresh ginger
60ml (1/4 cup) brandy
500ml (2 cups) water
185ml (3/4 cup) cider vinegar
300g diced dried apricots
155g (3/4 cup, firmly packed) brown sugar
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Preparation steps:
8 Method Steps
Heat the oil in a small saucepan over low heat. Add the onion and garlic and cook, stirring, for 10 minutes or until onion softens. Transfer to a large bowl. Set aside to cool completely.
Add the pork, chicken, brandy, parsley, thyme, rosemary, allspice and pepper to the onion mixture. Mix until well combined. Cover with plastic wrap and place in the fridge overnight to develop the flavours.
Preheat oven to 180°C. Add the pistachio, egg and salt to the pork mixture and mix until well combined.
Arrange rosemary sprigs lengthways along the centre of an 8cm-deep, 8 x 20cm (base measurement), 1.5-litre (6-cup) capacity non-stick loaf pan. Arrange pancetta, overlapping slightly, over the base and 2 long sides, allowing the sides to overhang. Press pork mixture into pan and smooth the surface. Fold over pancetta to enclose filling. Cover terrine with non-stick baking paper. Cover pan tightly with foil to seal.
Place the pan in a large baking dish and pour in enough boiling water to come halfway up the sides of the pan. Bake in oven for 1 hour 10 minutes or until a metal skewer inserted into the terrine is warm to the touch. Set aside to cool slightly. Top with another loaf pan. Place a heavy object (such as 2 or 3 cans) on top to compress the terrine. Place in the fridge for 8 hours or overnight to chill.
Meanwhile, to make the apricot chutney, heat the oil in a saucepan over low heat. Add the onion and ginger and cook, stirring occasionally, for 10 minutes or until onion is soft.
Add the brandy and cook, stirring, for 3 minutes or until the liquid is absorbed. Add the water, vinegar, apricot and sugar. Reduce heat to low. Simmer, stirring occasionally, for 40 minutes or until the mixture reduces and thickens. Transfer to a clean, dry jar. Seal and invert for 2 minutes. Set aside to cool.
Turn the terrine onto a serving plate and remove excess jellied fat. Set aside for 30 minutes to come to room temperature. Cut into slices and serve with the chutney, bread and cornichons.
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Here is a photo of Recipe Pork, pistachio & pancetta terrine with apricot chutney : Practical and Delicious...
What do you think about Pork, pistachio & pancetta terrine with apricot chutney. Let's go to the kitchen and immediately practice the recipe.
The article above is the ingredients and method of presentation Recipe Pork, pistachio & pancetta terrine with apricot chutney : Practical and Delicious.
Thank you for reading and practicing Recipe Pork, pistachio & pancetta terrine with apricot chutney: Practical and delicious. Don't forget to visit this blog again because there are many other chef recipes worth trying. Do not forget to share on your social networks like WhatsApp, FB and IG.
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