A winning Go Grazing recipe!
Pair with Botobolar’s 2012 Rain Goddess Dry White.
Ingredients
- 40grams butter
- Small chopped onion
- Stripped leaves from 2 sprigs of thyme
- Bread crumbs from one thick slice sour dough bread, crust removed
- 500 grams minced pork
- 250 grams minced chicken
- 2 cloves finely chopped garlic
- 2 teaspoons freshly grated nutmeg
- ¼ teaspoon allspice
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 3 eggs
- 4 bay leaves
- 5 rashers bacon
Method
Preheat oven to 180.
Sauté onion in butter, add chopped thyme. Mix all ingredients, except bacon and bay leaves, together well.
Line loaf tin or terrine mould with baking paper, place bay leaves along bottom of mould line with strips of bacon, and pack in mince mixture. Fold bacon strips over and cover with lid or foil. Stand terrine in baking dish and pour water until it comes halfway up sides of mould.
Bake for one hour or until skewer inserted in to centre comes out hot, with clear juices. Place a light weight on terrine when it comes out of the oven and cool in fridge overnight. Turn out and serve.
Serve on bread or sliced cucumber topped with your favourite fruit chutney.
Purchase 2012 Rain Goddess Dry White Here.
Botobolar Vineyard 