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Pork and veal terrine with spiced plum chutney

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HERE'S HOW WE MAKE IT

Katherine wowed 80 of  Holbrook's finest with this one at Uncle Bob's 80th birthday lunch - testament to the terrine's freezability, versatility and talent as a Jatz-like easy entertainer. Stick one in your freezer and your next picnic or impromptu dinner party is sorted. This is a rustic terrine, using both minced and diced pork and veal, gently spiced with juniper, nutmeg, cloves, bay and thyme, and slowly cooked in its foil container. The sweet-sour plum chutney, spiced with star anise, mustard seeds and cinnamon, is great with sausages, ham or cheese, as well as the terrine. To serve, unmould and brush off any excess fat or jelly, cut into slices and serve with the chutney, a pile of salad leaves and some good crusty bread. The terrine can be frozen indefinitely or will last in the fridge for at least two weeks, the chutney will be good in the fridge for months. Gluten free.

INGREDIENTS

Pork mince, veal mince, bacon, diced pork, salt, nutmeg, white pepper, cloves, bay leaf, thyme, garlic, shallots, white wine, brandy. Plums, onions, garlic, sugar, red wine vinegar, brown sugar, mustard seeds, star anise, cinnamon.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
CARBS  
- SUGARS  
SODIUM  

SIZES

Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family

GOES WITH

PREP, COOK AND SERVE

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