1046. PORK and BACON TERRINE with LEEKS and ASPARAGUS

serves 6


vegetable oil
8oz streaky bacon
2lb pork mince or good quality pork sausages
10 sage leaves, chopped
small bunch parsley, chopped
3oz pistachio nuts, peeled
seasoning
1 egg, if needed
3 medium sized leeks, cut into quarters along their length and blanched
6 asparagus spears, blanched

Preheat the oven to 350F. Brush your loaf tin or terrine with oil and line with streaky bacon, leaving about 2 inches hanging over the sides of the tin. 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. Layer the mixture with the leeks and asparagus, finishing with a layer of mince. Press down really well. 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. Press and place in the fridge to go cold. Turn out of the tin and serve cut into slices.


courtesy of: James Martin, Housecall, BBC-UK Food