Pork Apricot And Pistachio Terrine Recipes

PORK, APRICOT AND PISTACHIO TERRINE

Steps:

• Put the pork, garlic, 1 thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge.
• Heat the oven to 180c/fan 160c/gas 4. Butter a 1kg terrine mould or loaf tin, put the remaining sprig of thyme in the bottom and line it with overlapping strips of bacon, leaving any extra hanging over the edge. Loosen the sausage meat with a fork, add it to the bowl with the marinated pork and mix well. Stir through the parsley, chives and pistachios and season well. Pinch off a small amount and fry until cooked. Taste and add more seasoning to the mix if needed.
• Pack the terrine with half of the pork mixture and lay the apricots in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
• Put the terrine in a roasting tin half filled with boiling water and bake for 1 hour. Cool and chill overnight. You can press the terrine as it cools in the fridge using a board with a couple of tins on top. This will give a firmer texture. release the terrine by dipping it briefly in hot water and turning it out onto a plate. There will be some jelly around the terrine, which you can either leave on or scrape off. Serve with cornichons.

APRICOT-PISTACHIO ROLLED PORK

Steps:

• To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
• Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
• Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.

PORK, APRICOT & PISTACHIO PIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 6 holes of a muffin tin with strips of baking parchment (these will help you to lift out the pies once cooked). Set aside a quarter of the pastry and roll out the remaining pastry on a floured surface to the thickness of a 20p coin. Cut out 6 x 8cm circles and use to line the muffin tin holes, leaving a little overhanging the top edge.
• Put the pork in a bowl, add the remaining ingredients, except the egg, and season. Mix by hand until combined, then pack the meat firmly into the cases.
• Roll out the remaining pastry to the same thickness. Cut into 0.5cm strips and create a lattice pattern on top of the pies. Trim off any excess. Brush the inside edge of each pie with egg, then roll up the overhanging pastry (from step 1) to stick the layers together. Can be covered with cling film and chilled for up to 2 days.
• Brush pies with egg and bake for 45 mins until golden. Cool and eat with pickle.