Beef, Juniper and Pistachio Terrine
A festive centrepiece made with lean beef mince bacon, liver and festive seasonal ingredients blended together to make a delicious terrine that is perfect for entertaining.
- 450g lean beef mince
- 225g calves liver, trimmed and finely chopped
- 225g streaky bacon, roughly chopped
- 150ml Madeira or Port
- Grated zest of ½ lemon
- 20-25 juniper berries, crushed
- 1 x 100g pack dried cranberries
- 25g butter
- 1 small onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 2 tablespoons freshly chopped sage
- 2 tablespoons freshly chopped thyme leaves
- ¼ teaspoon ground mace or cloves
- 1 egg, beaten
- 3 tablespoons extra thick double cream
- 100g shelled pistachio nuts, roughly chopped
- 200g thin pancetta slices
- 10 fresh bay leaves
- In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the refrigerator for 2 hours, or overnight.
- Preheat the oven to 150°C,130°C Fan, Gas Mark 2.
- Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured. Stir in the herbs and spices. Set aside to cool for 5-10 minutes.
- Remove the terrine mixture from the refrigerator and add the onion and herb mix, egg, cream and pistachio nuts.
- Line a 900g loaf tin with the pancetta slices, and randomly tuck in half the bay leaves between the pancetta. Spoon the mixture into the tin and fold over the pancetta slices. Tuck in the remaining bay leaves. Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.