Pork Chestnut and Madeira Terrine

Impress your guests with this easy-to-make pork terrine. 

An excellent starter for either Christmas or Boxing day, at New Year or of course, at any dinner party.

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With Christmas almost upon us, why not start getting prepared now and have a go at making this terrine.

Full of lovely rich ingredients such as Merchant Gourmet Chestnuts, pork, juniper berries and Madeira.

This terrine can be made in advance as it will freeze nicely - just double wrap in kitchen foil.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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starter,

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Yield: 10-12

Author: Jan Bennett

Pork Chestnut and Madeira Terrine

You'll need a large mixing bowl and a terrine dish or a 1.5-litre loaf tin and a frying pan.

Prep time: 20 MinCook time: 1 H & 45 MInactive time: 24 HourTotal time: 26 H & 5 M

Ingredients

• 1 large onion - finely chopped
• 1kg rindless boned pork belly
• 175g rindless back bacon
• 175g pigs liver
• 15 juniper berries
• 20 whole black peppercorns
• 2 fat cloves of garlic - finely chopped
• 1 heaped teaspoon salt
• 2 tablespoons chopped fresh thyme
• a handful of chopped fresh parsley
• 200g cooked and ready-to-eat chestnuts - roughly chopped
• 100ml dry white wine
• 150ml Madeira

To Garnish

• a few fresh bay leaves

Instructions

1. Heat the oil in a frying pan, add the onions and fry gently until soft but not browned. Remove from the heat and set aside to cool completely.
2. Put the pork belly into a food processor and chop, using the pulse button, into a coarse but not too coarse mixture.
3. Add the cooled onions to the bowl. Put the bacon and liver in the food processor and again, coarsely chop, then transfer those to the bowl.
4. Crush the juniper berries and peppercorns using a pestle and mortar and add those to the bowl too. Add the garlic, thyme, parsley, salt, chestnuts, wine and Madeira.
5. Mix everything together really well. The best way is to use your hands, it's a bit messy but it's the best way to mix everything together nicely.
6. Preheat the oven to 180°C/350°F or Gas 4
7. Put the mixture into your lightly oiled terrine dish or loaf tin and slightly round off the top.
8. Decorate with a few bay leaves. Cover with a lid or some foil put it into a small roasting tin and pour enough hot water into the tin to come halfway up the sides of the dish and bake for 1 and a half hours.
9. Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top. Remove the dish from the roasting tin and leave it to cool.
10. Now, weigh down the terrine for 24 hours in the fridge. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top.
11. To serve, remove the terrine from the dish and cut it into slices and serve with some nice crusty bread, beetroot chutney and cornichons.
12. Remember this freezes well - just double wrap in kitchen foil.

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