Pork And Veal Terrine With Fig And Pistachio Recipe

Name: Pork And Veal Terrine With Fig And Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 strips bacon, 2 strips chopped; 5.25 oz dried figs, chopped; 1/2 cup port; 1/4 cup raisins; 1 tsp allspice; 1 lb ground pork; 1 lb ground veal; 1/4 cup pistachio nuts; 1 None red onion, finely chopped; 1 None egg; 3 cloves garlic, crushed; None None Crusty bread, to serve

Servings: persons

12 strips bacon, 2 strips chopped
5.25 oz dried figs, chopped
1/2 cup port
1/4 cup raisins
1 tsp allspice
1 lb ground pork
1 lb ground veal
1/4 cup pistachio nuts
1 None red onion, finely chopped
1 None egg
3 cloves garlic, crushed
None None Crusty bread, to serve

1
Preheat oven to 300u00b0F. Grease and line a 2 quart terrine mold or loaf pan with parchment paper.
2
Line mold with strips of bacon, allowing ends to hang over sides.
3
Place figs, port, raisins and allspice in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer 8-10 minutes, until liquid is almost absorbed.
4
In a large bowl, combine chopped bacon, fig mixture, pork, veal, pistachios, onion, egg and garlic. Season to taste. Place mixture into lined mold and push down firmly. Fold bacon over top (ends might not meet).
5
Cover mold with a sheet of foil lined with parchment paper. Place in a baking dish with enough boiling water to come halfway up side of the mold. Bake for 1 hour. Remove foil and paper and cook another 50-60 minutes, until cooked through.
6
Remove mold from baking pan. Cover with foil. Place another dish on top, weighed down with heavy cans. Allow to cool slightly, then refrigerate overnight, weighed down.
7
Unmold terrine and serve sliced with crusty bread.

834

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 strips bacon, 2 strips chopped, 5.25 oz dried figs, chopped, 1/2 cup port, 1/4 cup raisins, and more.

Yes, Pork And Veal Terrine With Fig And Pistachio falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Veal Terrine With Fig And Pistachio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions