Jamie Oliver's Christmas Cookbook
By Jamie Oliver
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Pork terrine
Smoky bacon, fragrant herbs, cloves & nutmeg
2 mins plus cooling & chilling
Not Too Tricky
serves 10
About the recipe
This is a real treat and you’ll get a fantastic sense of achievement from making your own terrine. And, unless you buy one from a truly amazing artisan producer, you really won’t get any better than one you’ve made yourself.
Recipe From
Ingredients
1.5kg higher-welfare pork – a mixture of neck, shoulder and a tiny bit of leg
100g higher-welfare pork or free-range chicken livers, cleaned, trimmed
100g higher-welfare smoked bacon lardons
½ a bunch of fresh thyme (15g)
1 whole nutmeg, for grating
1 bunch of fresh flat-leaf parsley (30g)
3 fresh bay leaves
1 large handful of breadcrumbs
½ teaspoon ground cloves
1 level teaspoon white pepper
Method
Find the recipe!
For the full recipe, head to page 36 of Jamie Oliver's Christmas Cookbook.
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