COUNTRY PORK TERRINE

Serves: 16
Preparation time: 26 hours (but most of this is leaving it to cool with a weight on top of it)
Cooking time: 2-2.5 hours

METHOD

1. Preheat the oven to about 130°C.
2. Line a terrine mould with very thinly cut streaky bacon.
3. Take a bowl and put in the pork pie mix, the herbs, spices and salt.
4. Mix thoroughly and add the brandy. Mix again.
5. Add the remaining meats, and mix quickly.
6. Turn the whole lot into the lined mould and cover with the bacon overhang. Use a little more if you need to.
7. Place in a deep container and fill container with water to come up the sides of the terrine mould by 3/4. Cover the terrine with a close fitting lid if possible, or if not some foil well folded down and tucked around the side of the dish and with a pleat in it to allow for expansion.
8. Cook for about 2 hours. It is cooked when either the middle of the terrine reads 70°C or a skewer feels very hot when pressed against a lip.
9. Let the terrine stand preferably with a weight on it, which can be a brick, or a piece of wood cut to fit the top of the terrine mould, and wrapped in foil wiith something weighty on top.
10. Leave for 24 hours to get really cold, then turn out. Warm the sides of the mould with hot water if necessary and use a palette knife to ease it out. Cut thin slices and serve with pickled pears or plums, and a watercress salad

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