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Pork & Black Pudding Terrine

grg spoilt for summer recipes london house
grg spoilt for summer recipes london house

Cooking instructions

Makes 12 servings

  1. Preheat an oven to 110°C.
  2. Mix all ingredients by hand together in a bowl.
  3. Add a generous pinch of salt to season.
  4. Line a terrine mould or loaf tin with grease spray and parchment to prevent the mixture from sticking.
  5. Press the mix evenly into the terrine mould, making sure you fill it right to the top
  6. Place the mould into a bain-marie (put your mould into a large roasting tin and fill with hot water until it reaches ¾ of the way up the sides of the mould), and cover with foil. Pierce a couple of holes in the foil to allow the steam to escape.
  7. Bake at 110°C for approximately 50 minutes, or until the core temperature reaches 70°C if you have a handheld thermometer.
  8. Remove from the oven and leave to rest in the bain-marie for 30 mins.
  9. Before serving, chill in the fridge for 1 hour, or until the terrine has fully chilled.
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