Pork, Chorizo and Herb Terrine

, from Issue #32. September, 2015
Photography by Aaron McLean.
Pork, Chorizo and Herb Terrine

Serves: 8


800 grams coarsely ground pork (I used free-farmed)
200 grams fresh chorizo sausages
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 tablespoon sweet smoked paprika
¼ cup brandy
1 tablespoon finely chopped rosemary
2 tablespoons chopped thyme
½ cup chopped flat-leaf parsley
finely grated zest and juice 1 lemon
8 dates, pitted and roughly chopped
1 egg
sea salt and freshly ground pepper

To assemble
2 bay leaves
extra thyme sprigs
6 cup capacity terrine dish or loaf tin

1 cup pitted green olives
2 cloves garlic, crushed
2 tablespoons capers
½ cup roughly chopped cornichons or gherkins
small handful flat-leaf parsley
zest of 1 lemon
2 tablespoons lemon juice
4 tablespoons olive oil
sea salt and freshly ground pepper


Preheat the oven to 180˚C.

Heat the oil in a sauté pan and add the onion and garlic with a good pinch of salt. Cover and cook until the onion is very soft. Stir in the paprika and brandy and let it bubble up for 1 minute. Scrape the contents of the pan into a large bowl and cool.

Add the herbs, lemon zest and juice, dates and egg to the cooled onions. Remove the skins from the chorizo and add to the mixture with the pork. Combine thoroughly and season generously. Pack the meat into the terrine dish or loaf tin and top with the bay leaves and thyme.

Cover with a lid or aluminium foil and place in a roasting dish. Add enough boiling water to come halfway up the side of the terrine. Bake for 50-60 minutes until firm and the terrine has pulled away from the sides. Remove from the roasting dish and cool. Place the terrine on a lipped tray or plate and cover with a piece of baking paper and a small board or plate. Weigh down with unopened tins of food and refrigerate for 12 hours.

Salsa: Place all the ingredients in a food processor and pulse to a coarse paste. Tip into a bowl and season. Makes 1¼ cups

To serve: Remove the terrine from the dish and scrape off the excess jelly. Cut into slices and serve with the caper and olive salsa, crusty bread and butter. Serves 8

Cook’s tip: Ask your butcher to coarsely grind a 50/50 mix of pork belly and pork shoulder if possible or buy a good quality pork mince. Do not use low-fat mince or the terrine will be dry.