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Cranberry and Pork Terrine

Recipe Serves 8 to 10

This recipe is ideal for the family picnic or alfesco dining at home. Perfect to make ahead and refrigerate until ready to serve.

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Ingredients

500g lean pork mince
500g lean chicken or turkey mince
2 eggs, lightly beaten
1 onion, finely chopped
50g butter or margarine, melted
1 1/4 cups white wine
1-2 cups Creative Gourmet frozen Cranberries
herbs and seasonings of choice

Instructions

Preheat oven at 150ºC (fan forced 130ºC). Grease a medium sized loaf pan or 23 cm spring form pan.
Combine all the ingredients in a large bowl (If the pork and chicken are coarsely minced and you’d like a fine textured terrine combine them in a food processor (maybe in two batches) before mixing with the other ingredients).
Pack mixture into prepared pan and bake, uncovered, for about 2 hours, or until terrine is cooked and shrinks from sides of pan. Cool, drain off any juices and remove from loaf pan. Wrap in plastic wrap and refrigerate until required (up to 2 days).
To serve: Top with sprigs of fresh herbs and serve sliced with fresh crusty bread and chutney.

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