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Pork terrine with leeks and asparagus (recipes)






Serves 6



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



vegetable oil225g/8oz streaky bacon900g/2lb pork mince or good quality pork sausages10 sage leaves, choppedsmall bunch parsley, chopped75g/3oz pistachio nuts, peeledseasoning 1 egg, if needed3 medium sized leeks, cut into quarters along their length and blanched6 asparagus spears, blanched



Method



1. Preheat the oven to 180C/350F/Gas 4.2. Brush your loaf tin or terrine with oil and line with streaky bacon, leaving about 5cm/2in hanging over the sides of the tin.3. Tip the mince into a bowl. If you are using sausages, squeeze the meat from its casings. Add the sage, parsley and pistachio nuts and mix well. Add plenty of seasoning. If you are using pork mince, you may need to add an egg, as this will help to hold the mixture together. 4. Layer the mixture with the leeks and asparagus, finishing with a layer of mince. Press down really well. 5. Fold over the bacon and cover with tin foil. Place in a bain marie and cook for 50-60 minutes. When it is done, the mixture will have shrunk slightly from the sides.6. Press and place in the fridge to go cold.7. Turn out of the tin and serve cut into slices.