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Recipe by olive magazine

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1. Put the pork, garlic, 1 thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge.
2. 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.
3. 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.
4. 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

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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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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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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