Ingredients
- 200 g pork belly, skin and bones removed
- 400 g pork shoulder, off the bone
- 400 g pig's liver
- pinches ground allspice
- dashes of brandy, or cognac
- 2 cloves garlic, finely chopped
- 50 g butter
- 200 g onions, peeled, chopped
- 1 sprigs thyme, leaves picked
- 1 bay leaf
- 1 free range egg
- 50 g pistachio nuts, shelled
- 150 g streaky bacon, rashers
To serve
- pickled onions
- gherkins
- salad
- toasted crusty bread
Method
1. Mince the pork belly, pork shoulder and liver (you can ask your butcher to do this) and place into a bowl. Add a pinch of allspice, a dash of cognac or brandy, the garlic and season with salt and freshly ground black pepper. Cover with cling film and leave to marinate in the fridge for at least two hours.2. Melt the butter in a pan until foaming and sweat the onions with a pinch of salt and the picked thyme leaves and bay leaf for 3-4 minutes, or until softened but not coloured. Leave to cool, then remove the bay leaf.
3. Stir the onion mixture into the marinated meat, then mix in the egg and pistachio nuts until well combined. Into the minced meat, now mix in the onions, add the egg and pistachio nuts.
4. Preheat the oven to 160C/gas mark 3.
5. Line a terrine mould with the streaky bacon rashers, making sure there’s excess bacon hanging out over the sides. Press the terrine mixture into the mould, then fold the excess bacon over the top of the mixture.
6. Place the terrine into a roasting tin and fill with enough boiling water until it comes up halfway up the sides of the mould. Cover the terrine with tin foil and bake in the oven for two hours. (To check if the terrine is cooked through, simply place a skewer into the middle of the terrine for 7 seconds, remove and check to see it’s piping hot.)
7. Remove the terrine from the bain marie and leave to cool. Chill in the fridge for one day before serving (this improves its flavour). Thickly slice and serve with some gherkins, pickled onions salad and toasted crusty bread.
Ingredients
- 100 g dried vermicelli mung bean noodles, pre-soaked & drained (or rice noodles)
- 1 cucumber, cut into julienne strips
- 250 g cooked chicken breasts
- 50 g radishes, sliced
- 1 large spring onion, finely sliced
- 1 medium red chilli, deseeded and finely chopped
For the dressing
- 2 tbsp groundnut oil
- 1 tbsp toasted sesame oil
- 1 tsp sichuan dried red chilli flakes, or dried chilli flakes
- 1 tsp freshly ground roasted peppercorns
- 2 tbsp crunchy peanut butter
- 1 tbsp light soy sauce
- 1 lemon, juice only
- 1 tbsp grated ginger
- 2 tbsp water
For the garnish
- 1 tsp each toasted black and white sesame seeds, or mixed health seeds and coriander
- Method
2. Before serving, put all ingredients for the dressing into a liquidiser and blend. For a warm dressing, pour the dressing into a small saucepan and heat for 2 minutes.
3. Pour the dressing over the chicken mixture, sprinkle with the seeds and serve immediately.
3. Pour the dressing over the chicken mixture, sprinkle with the seeds and serve immediately.
Ingredients
- 1 large chicken, jointed into 8
- 2 tbsp olive oil
- 12-16 shallots, peeled and halved
- 1 large Florence bulb fennel, cut into wedges
- 500 g red or white skinned new potatoes, halved if large
- 200baby g carrots, washed and trimmed
- 1 bay leaf
- 1 small bunch thyme
- 1 tbsp tomato purée
- 500 ml light ale or lager
- 150-200 g spinach leaves
- fine sea salt and freshly ground black pepper
Method
1. Preheat the oven to 190C/gas 5. Heat the olive oil in large ovenproof casserole over the stove. Season the chicken with salt and pepper and fry until golden on all sides.2. Transfer the chicken to a plate and add the shallots to the casserole. Fry for 2 minutes, until softened. Stir in the fennel, potatoes, carrots, bay leaf, thyme and tomato puree.
3. Season the mixture with salt and freshly ground black pepper and return the chicken to the casserole. Pour in the ale or larger, cover and transfer to the oven. Cook for 45 minutes.
4. When the casserole is cooked, divide the spinach between 4 warmed bowls. Top each with a few ladles of the casserole (the heat will instantly wilt the spinach) and serve straight away.
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