Ka whakaakohia koe ki ngā mahi papai o te kai mā te whānau, e te Kuini Māori o te Kai. Ia Rāpare, 7.30 i te pō.
REP TIME: 20 minutes
COOKING TIME: 45 minutes
WINE MATCH Nautilus Pinot Gris 2016
- Pork Terrine: 500 gm each pork shoulder, coarsely minced or finely chopped
- 200 gm pork belly, cut into 1cm cubes
- 100 gm pork back-fat, finely cut
- 60 ml brandy
- 35 gm pistachios
- 1x tablespoon chopped flat-leaf parsley
- 1x teaspoon thyme
- 1x garlic clove, finely chopped
- ½ onion, finely chopped
- 1x tablespoon duck fat
- 1x egg, lightly beaten
- 8x thin rashers streaky bacon
- Zest of one orange
Serving suggestion – some toasted sourdough, olives, chutneys, pickles, cured meats and chorizo.
1. Combine veal and pork shoulders, pork belly and back-fat in a chilled bowl with brandy, pistachios, herbs, garlic and ½ tsp salt, mix well, cover and refrigerate to marinate for 1 hour.
2. Meanwhile, sweat onion in duck fat in a frying pan over medium heat until translucent (8-10 minutes), add onion to the meat with egg, season to taste, mix well and refrigerate.
3. Line the base and sides of a terrine mould or bread pan lengthways with half the bacon. Spoon in the meat mixture, pressing evenly all over, top with remaining bacon, cover directly with baking paper, then cover with a lid or 2 layers of foil. Bake until the middle is 68C on a meat thermometer or if you insert a knife, the knife feels hot. Refrigerate until chilled. Serve sliced with some chutney.
4. Using the terrine, make a charcuterie platter with some toasted sourdough, olives, chutneys, pickles, cured meats and chorizo