Walnuts, Dried fruits, Terrine, Pork terrine

Terrine of pork with dried fruits and nuts

Name: Terrine of pork with dried fruits and nuts
Total time: 2 h
Yield: 6-8
Ingredients: 1 medium onion; 2 large garlic cloves; 30 g butter; 400 g pork neck; 100 g chicken liver; 10 thyme sprigs; ½ tsp ground nutmeg; 1/2 cup of hazelnuts; 100 g prunes or dried figs; 2 tbsp. l. brandy; salt, freshly ground black pepper

November 08,2022

Ingredients

Servings 6-8

1 medium onion
2 large garlic cloves
30 g butter
400 g pork neck
100 g chicken liver
10 thyme sprigs
½ tsp ground nutmeg
1/2 cup of hazelnuts
100 g prunes or dried figs
2 tbsp. l. brandy
salt, freshly ground black pepper

Cooking

Step 1

Turn the pork through a meat grinder with a large grate. Finely chop the chicken liver.

Step 2

Peel and finely chop the onion and garlic. Melt the butter in a pan and sauté the onion and garlic until soft. Transfer to a large bowl. Add minced meat and liver, thyme leaves and nutmeg. Season with salt and black pepper and stir.

Step 3

Cut dried fruits, coarsely chop hazelnuts. Add nuts and dried fruits to the minced meat along with brandy, mix.

Step 4

Grease a 1.5 liter baking dish (preferably ceramic or glass) with oil and lay out the minced meat. Cover with foil and place in a deep baking dish. Pour enough water into the pan so that it reaches the middle of the form with the pâté. Put in preheated to 180 ° C and bake for 1.5 hours.

Step 5

Cool the terrine to room temperature in the pan. Then place a plate or saucer on the surface (depending on the shape) and place the load. Leave overnight.