Easy Pork & Veal Terrine

• Gluten free
• Paleo

• Meat

  • 500 g Fatty pork mince
  • 250 g Prosciutto
  • 500 g Veal mince

• Produce

  • 1/4 cup Basil, fresh
  • 1 Garlic clove, large
  • 2 tsp Lemon thyme, fresh

• Nuts & Seeds

  • 85 g Pistachios

Found on bellyrumbles.com

Description

Ingredients

• 500g fatty pork mince
• 500g veal mince
• 250g (approximately 20 thin long slices) prosciutto
• 1 large garlic clove, finely chopped
• 2 teaspoons fresh lemon thyme, chopped
• ¼ cup fresh basil, finely chopped
• 85 grams shelled pistachios, coarsely chopped

Directions

• Preheat your oven to 180 degrees C or 160 degrees C fan forced.
• Line a 10 x 22cm (or close to) loaf tin with baking paper. Make sure you the piece of baking paper is large enough that you can fold it back over the terrine. Then layer with prosciutto slices as shown in the photos below. You will only use around 12-14 slices to line your tin with. Once you have lined your tin and you are happy with coverage, chop up the remainder of the prosciutto to go in the terrine.
• In a large bowl place all of your ingredients plus the leftover prosciutto. Mix well with your hands and season with salt and pepper. To taste for seasoning, fry a small patty (size of a 20c piece) of the mixture in a pan and taste. Adjust seasoning if needed.
• Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result. Fold the prosciutto that has been left overhanging over the top of the mixture. Be sure to fold your end pieces in first.
• Fold excess baking paper over the terrine. If you haven’t left a long enough piece, just use a little more. Then cover with a double thickness of foil. Securing it well around the edges.
• Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes.
• Once finished baking, remove terrine from the oven and baking dish. Leave foil on and then place a heavy weight on top your terrine (eg tomato cans). Once terrine has cooled to room temperature place in the refrigerator over night.
• When ready to serve, remove from tin and plate.