For the haslet:
800g belly pork, minced
600g pig's liver, minced
225g slightly-stale bread, crumbed
About 300ml milk to soak the bread
1 onion, finely chopped
6 large sage leaves, finely chopped
2 tsp dried Herbes de Provence
1 tbsp chopped parsley
� tsp freshly-ground nutmeg
� tsp ground allspice
Maldon salt and freshly-ground black pepper
2 large free-range eggs
Pig’s caul fat to wrap the terrine
Extras:
2 x 1kg loaf tins
A little butter for greasing
Method:
Heat the oven to 170 degrees C / Gas 3. Soak the bread in the milk for about 15 minutes.
Mix the minced belly pork and liver in a large bowl. S
queeze the bread almost dry, chop well and crumble into the pork mixture.
Stir in the chopped onion, sage, herbs and spices, then beat in the eggs.
Season well with salt and plenty of pepper, bearing in mind that terrines always need plenty of seasoning as they are to be served cold.
Line two 1kg loaf tins with a single layer of the caul fat, leaving plenty spare to fold over the top.
Divide the meat mixture between the tins, avoiding any air pockets, and press down well, covering neatly with the fat.
Place the tins on a baking sheet and cook for about an hour, or until the terrines are a deep golden crunchy brown on top.
Allow the haslet to cool in the tins before turning out, then cooling before serving.
Slice as thickly as you like and serve with good bread, salads and pickles or chutneys of choice.
800g belly pork, minced
600g pig's liver, minced
225g slightly-stale bread, crumbed
About 300ml milk to soak the bread
1 onion, finely chopped
6 large sage leaves, finely chopped
2 tsp dried Herbes de Provence
1 tbsp chopped parsley
� tsp freshly-ground nutmeg
� tsp ground allspice
Maldon salt and freshly-ground black pepper
2 large free-range eggs
Pig’s caul fat to wrap the terrine
Extras:
2 x 1kg loaf tins
A little butter for greasing
Method:
Heat the oven to 170 degrees C / Gas 3. Soak the bread in the milk for about 15 minutes.
Mix the minced belly pork and liver in a large bowl. S
queeze the bread almost dry, chop well and crumble into the pork mixture.
Stir in the chopped onion, sage, herbs and spices, then beat in the eggs.
Season well with salt and plenty of pepper, bearing in mind that terrines always need plenty of seasoning as they are to be served cold.
Line two 1kg loaf tins with a single layer of the caul fat, leaving plenty spare to fold over the top.
Divide the meat mixture between the tins, avoiding any air pockets, and press down well, covering neatly with the fat.
Place the tins on a baking sheet and cook for about an hour, or until the terrines are a deep golden crunchy brown on top.
Allow the haslet to cool in the tins before turning out, then cooling before serving.
Slice as thickly as you like and serve with good bread, salads and pickles or chutneys of choice.