Pork, apricot & pistachio terrine

Turn a family meal or dinner for friends into a really special occasion with this impressive starter

Recipe uploaded by

olive magazine

7 ratings 5

Recipe by olive magazine

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Difficulty and servings

Serves 8

Preparation and cooking times

1½ hours, plus marinating, chilling 2 nights

Put the pork, garlic, 1 thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge.
Heat the oven to 180C/fan 160C/gas 4. Butter a 1kg terrine mould or loaf tin, put the remaining sprig of thyme in the bottom and line it with overlapping strips of bacon, leaving any extra hanging over the edge. Loosen the sausage meat with a fork, add it to the bowl with the marinated pork and mix well. Stir through the parsley, chives and pistachios and season well. Pinch off a small amount and fry until cooked. Taste and add more seasoning to the mix if needed.
Pack the terrine with half of the pork mixture and lay the apricots in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
Put the terrine in a roasting tin half filled with boiling water and bake for 1 hour. Cool and chill overnight. You can press the terrine as it cools in the fridge using a board with a couple of tins on top. This will give a firmer texture. Release the terrine by dipping it briefly in hot water and turning it out onto a plate. There will be some jelly around the terrine, which you can either leave on or scrape off. Serve with cornichons.

Per serving

621 kcalories, protein 31g, carbohydrate 17.6g, fat 47 g, saturated fat 14.6g, fibre 2g, salt 3.36 g

Recipe from olive magazine, December 2007.

Latest comments and suggestions

Granny

13 January 2008

Granny commented on this recipe

I made this at Christmas and presented them to two different families who both apparently thought they were delicious. Our own one didn't last long! Excellent and easy to do.

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Joanne

23 June 2008

Joanne rated and commented on this recipe

Dead easy and looked very impressive! I wasnt sure what this would look or taste like, but it was lovely, sliced easily and tasted great! I served it with chutney and brown bread.

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Grey Lady

29 August 2008

Grey Lady rated and commented on this recipe

Made this as a starter for a dinner party. Went down a treat. Would make this again. You definitely need sauce for this and the plum sauce worked well.

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Sheila Core

31 October 2008

Sheila Core rated and commented on this recipe

I made this for two dinner parties, it was easy to do & looked & tasted fantastic. I was asked for the recipe both times. The only thing I changed was to chop the apricots & spread throughout the mix. Will make this again & again & also for the christmas buffet.

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dillon

29 September 2009

dillon rated and commented on this recipe

I was torn between this recipe and another for Prosciutto wrpped chicken and leek terrine which looked really pretty. I made this recipe but also made the spiced pears which go with the above, sorry it sounds a bit complicated . I surrounded the terrine with oiled rocket leaves and the whole thing was lovely to eat and really impressive for a posh dinner.

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catherinelfoot

07 October 2009

catherinelfoot rated and commented on this recipe

Reasonably easy and looks like you've made loads of effort. Tasted great.

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MSachp

30 November 2009

MSachp commented on this recipe

silly question: wont the cling film melt in the oven?

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fizzylizzy's

03 November 2010

fizzylizzy's rated and commented on this recipe

This was a fabulous recipe - I made it for friends for a foody weekend and we had it as a light lunch served with salad and warm crusty bread, I made a mustard dressing for the salad and it worked really well with the flavours. I am going to try the mixture as 'burgers' as I had some left over (my tin was too small!) I will let you know the verdict.

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Bb

17 December 2010

Bb commented on this recipe

How far in advance could this be made? I want to have it for boxing day and the next couple of days but would like to make it before Christmas if possible. Any ideas? Thanks

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fizzylizzy's

09 January 2011

fizzylizzy's commented on this recipe

Update - tried as 'burgers' and they were really good, I served them in toasted warm ciabattas with salad and potato wedges. I can definitely recommend it served this way.

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NewCook

12 November 2011

NewCook commented on this recipe

Did we ever answer the cling film in oven thing ? I'm thinking of doing this as Christmas day starter .... Cheers

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apuddingaday

04 December 2011

apuddingaday rated and commented on this recipe

I made this this week - I didn't bother with the cling film and it worked brilliantly. A great recipe for Christmas http://apuddingaday.wordpress.com/2011/12/04/impressive-but-easy-pork-apricot-and-pistachio-terrine/

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sharkeychelle

23 December 2011

sharkeychelle commented on this recipe

I thought the cling film would melt but stuck to the recipe...... I checked after 30 seconds in the oven and the cling film had melted! I took off the remaining bits and popped the terrine back in. Turned out fantastic and am making again for Christmas day starter!

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Queenie

22 January 2012

Queenie commented on this recipe

I made this an only added 1/2 the apricots wish had used the correct amount. My family loved it. Will definitely make it again

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Ingredients

300g pork tenderloins fillet , trimmed of fat and diced
2 garlic cloves , crushed
2 sprigs thyme
2 tbsp brandy
250g dry-cured rindless streaky bacon
1kg sausagemeat , buy good quality or use skinned sausages
a small bunch parsley , chopped
a small bunch chives , chopped
100g pack shelled pistachios
8-10 dried apricots
cornichons to serve

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Smoked mackerel, lemon & herb pâté

Impress your guests with this clever little starter, which also works well with hot smoked trout or salmon

23 ratings

Difficulty and servings

Serves 8

Preparation and cooking times

1½ hours, plus marinating, chilling 2 nights

Ingredients

300g pork tenderloins fillet , trimmed of fat and diced
2 garlic cloves , crushed
2 sprigs thyme
2 tbsp brandy
250g dry-cured rindless streaky bacon
1kg sausagemeat , buy good quality or use skinned sausages
a small bunch parsley , chopped
a small bunch chives , chopped
100g pack shelled pistachios
8-10 dried apricots
cornichons to serve

Per serving

621 kcalories, protein 31g, carbohydrate 17.6g, fat 47 g, saturated fat 14.6g, fibre 2g, salt 3.36 g

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