Pistachio and herb terrine

Recipe Categories : | Pistachio | Terrines | Appetizers | Pork | MAIN INDEX |

Ingredients :

• 1 kg pork and veal mince
• 1 small bunch spinach or silverbeet, stalks removed
• 2 tbsp oil
• 2 onions, finely chopped
• 1 clove garlic, crushed
• 1 egg, lightly beaten
• ½ cup cream
• ¾ cup shelled pistachio nuts
• grated rind of 1 lemon
• ¼ cup chopped parsley
• ¼ cup chopped mint
• salt and freshly ground pepper, to taste

Preparation and Cooking Instructions :

1. Wash spinach leaves, leaving the water which still adheres to the leaves.
2. Cook in a large saucepan with the lid on until the leaves are just wilted, approximately 2 - 3 minutes. Remove from pan, drain well.
3. Heat oil in heavy based frying pan. Add onions and garlic. Fry until onions have softened - approx 5 minutes.
4. Place onion, garlic and all remaining ingredients in a large bowl. Mix well to combine.
5. Grease 27cm x 13cm loaf tin or terrine mould. Line base and sides with spinach leaves.
6. Place ½ meat mixture in tin. Chop remaining spinach or silverbeet finely. Lay on top of meat mixture and cover with remaining meat mixture. If leaves are protruding above the rim of dish fold these aver meat mixture and over dish with foil.
7. Place in baking dish filled with water so that water comes half way up the sides of the loaf tin. Bake in 180ºC oven for 1½ hours.