Pork & Liver Terrine - Panasonic NN-CS596S Operating Instruction And Cook Book

Pork & Liver Terrine
Serves 4-6
Dish: bowl, 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
Ingredients
225g (8oz) streaky bacon
225g (8oz) minced pork
225g (8oz) pigs liver, chopped
tsp (3ml) rosemary
1/2
tsp (3ml) thyme
1/2
tsp (3ml) ground mace
1/2
tsp (3ml) allspice
1/2
salt & freshly milled black pepper
30ml (2tbsp) dry white wine
15g ( oz) butter
1/2
2 shallots, finely chopped
1 clove garlic, crushed
1 egg, beaten
15ml (1tbsp) plain flour
Cooking method
Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.
Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic
bowl and marinate for 2 hours in the fridge. Place butter, shallots and garlic in bowl. Place
on base of oven and cook on HIGH MICROWAVE for 2 mins. Cool. Combine the meat
marinade with the onion mixture. Add the egg and flour and mix well. Turn into the bacon
lined dish. Smooth the top and fold over the bacon. Cover with greaseproof paper, place
on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 35-40
mins.
Starters
88