Yield: 1 servings
|1 \N||Onion; peeled and roughly|
|\N \N||; chopped|
|3 \N||Rashers bacon; rind removed and|
|\N \N||; roughly chopped|
|6 slices||White bread; crusts removed,|
|\N \N||; torn into pieces|
|500 grams||Pork and veal mince|
|1 teaspoon||Ground mace|
|\N \N||Freshly ground black pepper|
|⅓ cup||Unsalted pistachios|
|8 \N||Rashers bacon; rind removed|
|½ cup||Apricots; up to 3/4|
1. Pre-heat oven to 160deg.C. Line a terrine mould or loaf tin with Glad Bake.
2. Place onion and chopped bacon in food processor and process on short bursts until very finely chopped. Scrape into a mixing bowl and add the bread to the processor and process until it becomes fine breadcrumbs. Add breadcrumbs to the mixing bowl with remaining ingredients except the bacon rashers. Combine ingredients until thoroughly mixed.
3. Line terrine mould with bacon rashers, leaving the ends unlined. Place mince mixture over the bacon rashers, pressing well to exclude any air pockets, and smooth the surface. Fold over the pieces of bacon to form a neat surface. Cover with a piece of Glad Bake and then press a piece of aluminium foil over the top of the mould.
4. Place mould in a large baking dish and fill dish halfway with boiling water. Place in oven and cook for 1¼ hours. Remove from oven and allow to cool for ½ hour before placing some weights on top of the foil and leaving in the refrigerator overnight to cool completely and compress. When ready to serve, unmould and discard paper and foil. Cut into slices.
Converted by MC_Buster.
Per serving: 618 Calories (kcal); 15g Total Fat; (22% calories from fat); 26g Protein; 94g Carbohydrate; 376mg Cholesterol; 923mg Sodium Food Exchanges: 5 Grain(Starch); 1 ½ Lean Meat; 1 ½ Vegetable; ½ Fruit; 2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.