Apricot & Pistachio Terrine
This was the first terrine that I ever made and it always goes down a storm. It’s perfect for a family lunch or as a dinner party starter. Serve it with oatcakes and a good dollop of homemade chutney.
It’s easy to do but fairly time consuming so set yourself aside an afternoon, pour yourself a glass of wine and give it a go.
1 ham hock, approximately 1kg
2 sprigs of fresh thyme (or a good sprinkle of dried)
2 tbsp port / red wine
300g streaky bacon
800g sausagemeat or skinned sausages
A good handful of dried parsley
100g shelled pistachios (unsalted preferably but you will get away with salted if that’s all that’s lurking in the store cupboard!)
8-10 dried apricots
If you have time to do so then boil your ham hock the day before so that you can marinade the meat over night.
Place the hock in a pan and cover with cold water. Bring your water to the boil and then reduce to a low simmer for 1- 1.5 hours until the meat falls from the bone. Leave the meat to cool in the pan.
Once the meat is cool, remove it from the pan and shred, removing as much of the fat as you can.
In a bowl, mix together the shredded hock with half of the thyme and your booze of choice (not compulsory of course!). If you have time then cover the mixture with clingfilm and leave overnight in the fridge. If you’re tight for time, don’t worry, just mix everything together in exactly the same fashion and use it as is.
Heat the oven to 160 degrees and butter a 1kg terrine mould. Those who can’t boast of terrine mould ownership (myself included!) can easily get away with a buttered loaf tin, it will taste and look just as good!
Place the remaining thyme (sprigs or dried), on the bottom of your tin and then use the bacon to line your tin. Slightly overlap the bacon so there are no gaps and leave the ends of the bacon hanging over the side of the tin.
Next up, add the sausagemeat to the hock bowl and mix well. Add the parsley and pistachios then season and mix again.
Put half of your mixture into your terrine tin, gently push down the mixture with a fork so that it is well packed. Then place the apricots on top. The traditionalist in me prefers a neat, central row but if you’re feeling a bit alternative then scattering works just as well. Pack the rest of the hock mixture on top, flatten it out and pull the ends of the bacon over the top so that the ends meet in the middle and cover your hock mixture.
Wrap the entire tin in aluminium foil (I like to double wrap to keep any water from making its way into the tin).
Place the wrapped terrine tin into a roasting tin and half fill the roasting tin with boiling water. Carefully put your tin into the oven and bake for 1 hour. Remove from the oven and leave to cool. Once cool, unwrap the aluminium foil and remove your terrine from it’s tin by upturning it onto your serving plate of choice.
To serve simply slice your terrine with a very sharp knife.