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Bacon-Wrapped Terrine with Apricot

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Sam Bond
Sam Bond
This recipe is for a bacon-wrapped terrine with a line of fruit running through it, it is a stunning starter. You will learn how to create your own gelatin-free pâté made from chicken liver, pork belly, and veal, with an exotic spice blend of nutmeg, allspice, juniper berries, and orange peel in this Grokker Premium video. This recipe from Chef Sam Bond can be served as an appetizer, with red currant jam and some salad leaves on the side.

Cooking Recipe

Servings: 4

10 bacon slices
1/2 pound of boneless pork belly, skin removed
1/2 pound of ground veal
1/4 pound of chicken livers, cut into small cubes (substitute - pigs livers)
pinch of grated nutmeg
4 juniper berries
pinch of dried orange peels
pinch of peperoncini
pinch of green peppercorn (substitute - white, but not black, peppercorn)
pinch of allspice
2 pickling onions, sliced (substitute shallots)
1 clove of garlic, sliced
1/4 cup port
1 dried apricot, sliced

1. Stretch bacon and line the ceramic (oven-safe) mold with the bacon. Mix together the pork belly and ground veal in a bowl. Combine together, then grind, the nutmeg, juniper berries, dried orange peels, pepperoncini, green pepper, and allspice.

2. Add meat together with spice mix, onions, garlic and port and mix together into a large patty. Cover bowl and (ideally) put in refrigerator over night (~12 hours). Layer into mold, the meat mix, chicken livers and apricot. Wrap the bacon over the top covering the layers, then add a piece of parchment paper over the top and put the lid on the mold. Fill up a pan 2/3 of the way with water and place the mold in the center of the pan.

3. Place the pan and terrine in an oven pre-heated to 300°F for approximately 1.5 hours. When you take the terrine out of the oven take the top off of the mold and let sit for 3-4 hours. Place a couple small weighted objects (like a vegetable can) on top of the parchment paper so that the mold sets.

Bacon-Wrapped Terrine
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