Turkey, roasted garlic and fig terrine

From issue #9.
Photography by Photography by Nick Tresidder.


1 whole head garlic 10 slices streaky bacon
600 grams boneless turkey thigh meat
400 grams pork mince
100 ml brandy
zest of 1 lemon
2 tablespoons finely chopped rosemary
1⁄2 cup fresh soft breadcrumbs
1 tablespoon Dijon mustard
1 egg, lightly beaten
2 teaspoons salt freshly ground pepper
100 grams dried figs, roughly chopped


Preheat the oven to 180oC

Break the head of garlic into individual cloves, leaving the skin on. Wrap the garlic in tinfoil and place in a small baking dish. Roast in the oven until tender, about 30 minutes. Allow the garlic to cool then peel off the skin and cut off the hard bit where it was attached to the stem. If the garlic cloves are large, cut them in half, otherwise leave them whole.

Line a 1 litre capacity terrine dish or loaf tin with the bacon, allowing the excess to hang over the sides.
Cut the turkey meat into small dice and place in a large bowl. Add the remaining ingredients and thoroughly but gently combine. Pack the mixture into the terrine, folding the overhanging bacon over the top. Cover tightly with the lid or a double thickness of tinfoil. Sit the terrine in a baking dish and add enough boiling water to come 2 cm up the side.

Bake 1 hour. When tested with a skewer the juices should run clear or, when tested with a meat thermometer, the internal temperature should read 70oC. Carefully remove from the water bath. Place the terrine in another dish – to catch any liquid that will spill out – and remove the lid. Cover with a double piece of baking paper and place a chopping board on top. Weigh it down with heavy cans and leave to cool. Remove the weights and board, cover tightly with plastic wrap and refrigerate overnight.

To serve: Remove the terrine from the tin. Slice with a sharp knife and serve with crusty bread, butter, cornichons or your favourite chutney. The terrine will keep, well wrapped, in the refrigerator for 5-6 days. Serves 8-10