Recipe Pork, pistachio and green peppercorn terrine : Practical and Delicious

Recipe Pork, pistachio and green peppercorn terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pork, pistachio and green peppercorn terrine. You are currently reading Recipe Pork, pistachio and green peppercorn terrine : Practical and Delicious. This recipe is the creation of the chef Lucy Nunes. Recipe Pork, pistachio and green peppercorn terrine requires 15m, cook 1h 20m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, soy and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Create a traditional pork terrine with pistachios for crunch and peppercorns for bite. You'll need to start this recipe 2 days ahead.

Ingredients:

8 Ingredients

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  500g pork sausages
  
  
  


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  1/4 cup pistachio kernels, toasted, roughly chopped
  
  
  


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  1/4 cup brandy
  
  
  


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  1 tbsp canned green peppercorns, drained , rinsed
  
  
  


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  2 tsp fresh flat-leaf parsley leaves, finely chopped
  
  
  


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  1 tsp fresh thyme leaves, finely chopped
  
  
  


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  Cornichons, to serve
  
  
  


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  Warm baguette, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan-forced.
  
  
  


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  Step 2
  
  
  
  
  Squeeze sausage meat from casings. Discard casings. Combine sausage meat, pistachios, brandy, peppercorns, parsley and thyme in a large bowl. Season well with salt and pepper. Press mixture into a 6.5cm-deep, 9.5cm x 14cm (2 1/2-cup-capacity) rectangular ramekin (see notes). Use the back of a spoon to level top. Cover with foil. Place ramekin in a roasting pan. Pour enough boiling water into pan to come halfway up sides of ramekin.
  
  
  


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  Step 3
  
  
  
  
  Bake for 1 hour 20 minutes or until firm.
  
  
  


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  Step 4
  
  
  
  
  Carefully lift ramekin from water and place on a chopping board. Remove foil. Set aside to cool to room temperature. Cover with foil. Place a small plate on top of terrine and weigh down with 2 heavy cans. Refrigerate for 2 days (see notes).
  
  
  


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  Step 5
  
  
  
  
  Uncover terrine. Turn, top-side up, onto a board (discard excess jelly and fat). Serve sliced terrine with cornichons and sliced baguette. Leftover terrine will keep, covered in the fridge, for up to 2 days.
  
  
  

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