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Cooking Time: 50 minutes
Oven Temperature: 180Ã‹Å¡C, Gas Mark 4
225g Smoked streaky bacon rashers
450g Lean pork mince
1 Small onion, peeled and chopped
50g Smoked streaky bacon, chopped
2tbsp Fresh sage, chopped
50g Dried apricots, roughly chopped
2 Gherkins, sliced
2.5cm Cucumber, sliced
1tbsp Vinegar from gherkin jar
1/4 Red pepper, thinly sliced
1tbsp English Mustard
Preheat the oven. Grease a 450g (1lb) loaf tin with a little oil and line with the bacon rashers (stretch the rashers using the back of a knife). Allow the ends of the rashers to hang over the edges of the tin slightly. Reserve three rashers.
Combine together the mince, onion, chopped bacon, sage and season well. Place half the mixture in the lined tin and sprinkle the chopped apricots over the top. Cover with the remaining mince mixture. Fold the overhanging bacon rashers back over the terrine and place the three remaining rashers over the top.
Cover with foil and place on a baking tray in the oven. Bake for 40 minutes until set. Remove the foil and cook for a further 10 minutes to allow the terrine to brown.
Meanwhile make the quick piccalilli: Mix the gherkins, cucumber and red pepper, vinegar, honey and English mustard in a small mixing bowl. Cover and leave to allow the flavours to infuse. Serve the terrine either hot or cold with the piccalilli.
Nutritional Analysis per 100g / per portion:
Energy: 862 / 888kJ
Protein: 11.7g / 12.0g
Carbohydrate: 13.0g / 13.4g
of which sugars 12.7g / 13.4g
Fat: 12.3g / 13.1g
of which saturated fat 5g / 5.1g
Dietary fibre: 0.6g / 0.6g
Salt: 0.9g / 0.9g
Iron: 0.9g / 0.9g