Lincolnshire chine terrine

Preparation time: 30 minutes
Cooking time: 5 hours
Ingredients:

For the terrine:
1kg pork chine
2 bunches of flat leaf parsley
2 onions
1 clove garlic
Thyme
2 leeks
Pork stock
Salt
Pepper

Ingredients for the Piccalilli:
750ml white wine vinegar
50g sugar
1 cauliflower
1 cucumber
4 tsp x English mustard
1 large white onion
3 garlic cloves
Coriander seeds
Pinch of saffron
Cornflour


Featured in:
May 2014

METHOD FOR THE TERRINE
Cut deep slashes (not all the way through) into the pork and rub generous amounts of salt into the meat and sit in fridge overnight.

Wash and pat dry, then chop or blitz together half the parsley, leeks, 1 onion, 4 garlic cloves and thyme.

Stuff the mixture into the holes made earlier. Place into a large roasting tray with the pork stock thus covering the meat, but not too high as it will overflow in the oven.

Cover with baking parchment and then foil and slowly braise the pork at gas mark 1-2 for about 5 hours or until the meat becomes soft and falls apart with a fork.

Set aside to cool in the stock, to cool until you can handle it.

Flake the pork, removing the parsley mixture (we don’t need this anymore). Soften the remaining onion garlic in a pan, then blitz with the parsley as earlier (this will give the terrine a better vibrate green texture).

Layer some pork into a terrine mould, then season and layer some parsley mixture. Repeat until the mould is full.

Chill in the fridge overnight to set the terrine.

METHOD FOR THE PICCALILLI
Place chopped vegetables, vinegar and saffron in a bowl with just enough water to cover and leave overnight in the fridge.

In a heavy bottomed pan place the vegetable mixture and add the liquor, sugar, coriander seeds, garlic and mustard.

Bring to the boil and simmer for 25-30 mins until soft.

Mix a little water with the cornflour to form a paste and add to the piccalilli until a velvet consistancy is achieved.

Place aside to chill.



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Calling all UK young artists!Doddington Young Sculptor Exhibition Doddington Hall and Gardens, Lincolnshire invites submissions from UK-based sculptors and 3D artists, aged under 30, for an exciting new open exhibition to be held this summer. Doddington is looking for pieces to be exhibited in the historic working Kitchen Garden, which complement the Garden and its surroundings. The Doddington Young Sculptor Exhibition will run alongside the main bi-annual Sculpture at Doddington exhibition and is an opportunity to exhibit alongside some of the finest contemporary sculptors selected from across the country and further afield. Prizes: 1st prize – £750, 2nd prize – £250Submission deadline: Sunday April 21st 2024Further details about eligibility, terms and conditions can be found at: www.doddingtonhall.com/event/young-sculptor-exhibition/To apply, please email your submission as a PDF document to angus@doddingtonhall.com ... See MoreSee Less