Sunday Magazine – August 04, 2019

S MAGAZINE ★ 4 AUGUST 2019 49

food

Salt and pepper

14 rashers unsmoked bacon,

stretched with the back of

a cook’s knife until each rasher

is half as long again

● Preheat the oven to 180°C/

350°f/gas mark 4.

● In a frying pan add a splash of

olive oil and the butter then melt.

Add the onion and soften until

translucent, about 4-5 minutes.

Remove the softened onion from

the pan and allow to cool to room

temperature. deglaze the pan with

the cognac, cook for 30 seconds

and add to the diced onion.

● In a dry pan toast the fennel

seeds for 1-2 minutes on a

medium-low heat until they start

to release their aroma.

● Remove from heat and, using

a spice blender or pestle and

mortar, grind to a powder.

● In a food processor, blitz the

chicken breast to mince well.

● In a large bowl, put the minced

chicken, pork mince, cherries,

onion and cognac, fennel seeds,

parsley and pistachios. Season

well with salt and pepper.

● Mix well using your hands.

● Line the bottom of a 900g (2lb)

loaf tin with a piece of greaseproof

paper. Line the tin with the bacon

rashers. Half the bacon should

be in the tin and the other half

hanging over the top.

● Add the terrine mixture then

fold over the bacon to seal the

top. Cover with greased foil.

● Boil a kettle. Place the terrine

tin into a roasting tray, fill the tray

with boiling water so it comes up

halfway up the terrine tin and put

in the oven for about 1 hour until

it is cooked through and the juices

run clear when pierced in the

centre with a knife.

● When cooked, remove the

terrine from the oven, take the tin

out of the roasting tray and allow

it to cool to room temperature.

● Chill well, overnight if possible,

before removing the terrine from

the tin, peeling off the lining paper

and slicing.

● Serve with crusty bread and

dressed salad leaves.

For more recipes and information,

visit Love Fresh Cherries at

lovefreshberries.co.uk

Pork, cherry

and pistachio

terrine

●S