Pork Terrine With Herbs Recipe
Pork Terrine With Herbs recipe is very precious to me because it was passed on to me by my mom. The Pork Terrine With Herbs can be considered the gem of the European cuisine. I prepare this yum Pork Terrine With Herbs as an Appetizer every month or even more often. This High Protein dish of Pork Terrine With Herbs is really tasty. Trust me and whip this dish now.
Ingredients
1 lb frozen spinach
1 bunch watercress
1 small bunch tarragon
1 bunch parsley
1 3/4 lb boneless chine of pork
1 lb unsmoked bacon
5 sliced scallions (spring onions)
3 crushed garlic cloves
2 eggs
1/2 tsp grated nutmeg
1/4 tsp Cayenne pepper
Salt
Pepper
1 strip (rasher) streaky bacon
Mayonnaise
Directions
Put the frozen spinach in a dish and defrost, uncovered, for 6 minutes in the microwave oven on HIGH.
Pour the spinach into a colander.
Remove the tough stalks from the watercress, rinse carefully and spread out on a plate.
Cover.
Microwave the watercress for 4 minutes on HIGH.
Drain in a colander.
Rinse the tarragon and parsley, pat dry on kitchen paper and remove the leaves from the stalks.
Discard the stalks.
Slice the pork and bacon into pieces.
Put the pork and bacon into a food processor and grind (mince).
Add the tarragon, parsley and scallions (spring onions).
Squeeze the spinach and watercress to extract as much liquid as possible.
Add to the food processor.
Add the garlic and puree again, gradually adding the eggs, nutmeg, cayenne pepper and salt and pepper to taste: this terrine should be highly seasoned.
Pour the mixture into a 2 quart (2 litre/3 1/2 pint) terrine dish.
Press down well with the palm of your hand.
Put the bacon strip (rasher) on top.
Cover the terrine and microwave for 25 minutes on MEDIUM-HIGH.
When the terrine is cooked, remove the cover, set a small plate with a heavy weight on top and leave to cool at room temperature.
Chill in the refrigerator for 24 hours.
Pour the spinach into a colander.
Remove the tough stalks from the watercress, rinse carefully and spread out on a plate.
Cover.
Microwave the watercress for 4 minutes on HIGH.
Drain in a colander.
Rinse the tarragon and parsley, pat dry on kitchen paper and remove the leaves from the stalks.
Discard the stalks.
Slice the pork and bacon into pieces.
Put the pork and bacon into a food processor and grind (mince).
Add the tarragon, parsley and scallions (spring onions).
Squeeze the spinach and watercress to extract as much liquid as possible.
Add to the food processor.
Add the garlic and puree again, gradually adding the eggs, nutmeg, cayenne pepper and salt and pepper to taste: this terrine should be highly seasoned.
Pour the mixture into a 2 quart (2 litre/3 1/2 pint) terrine dish.
Press down well with the palm of your hand.
Put the bacon strip (rasher) on top.
Cover the terrine and microwave for 25 minutes on MEDIUM-HIGH.
When the terrine is cooked, remove the cover, set a small plate with a heavy weight on top and leave to cool at room temperature.
Chill in the refrigerator for 24 hours.
