Get festive and creative with Lyndey Milan's Pork and cherry pistachio terrine with pickled cherries recipe.
1 tablespoon (20ml) extra virgin olive oil + extra for greasing
3 eschalots, finely chopped
4 cloves garlic, roughly chopped
1/3 cup (80ml) port or sherry
60g baby rocket leaves
7 prosciutto slices (165g) or rindless bacon rashers
500g pork mince
250g pork sausage mince
80g shelled pistachios, roughly chopped
1 egg, lightly beaten
3 teaspoons chopped thyme leaves
Fine salt and freshly ground black pepper
170g pitted cherries
Crusty bread and butter to serve
8 cardamom pods
2 cinnamon sticks
6cm fresh ginger, peeled and sliced
½ cup (125ml) vincotto
400g cherries, pitted
Recipe by Lyndey Milan
Photography John Paul Urizar
Styling Michaela Le Compte
Food Prep Sarah-Jane Hallet
1. Preheat oven to 160°C (fan-forced).
2. Heat oil in a medium frying pan on medium-high. Cook eschalots and garlic
for 3 minutes until softened. Stir in port and simmer for 1-2 minutes until reduced by half. Remove from heat. Stir rocket through until wilted.
3. Line a 2 litre (23cm x 13cm) loaf pan or terrine mould with prosciutto, overlapping the rashers slightly (see note) and leave the ends hanging over the sides.
4. Combine eschalot mixture, minces, pistachios, egg and thyme in a bowl.
Season well to taste. Mix well until combined. Test by frying a little in oil
and adjust seasoning if necessary.
5. Press half the mixture into prepared pan, making sure it gets into the corners. Scatter cherries over. Press remaining mixture over the cherries. Fold the overhanging prosciutto over the filling. Cover with a lid or foil.
6. Place into a baking dish. Pour enough hot water into dish until water comes halfway up the sides of terrine dish. Bake for 65 minutes or until firm, cooked through and the juices run clear when pierced with a skewer or a temperature probe reaches 65ºC.
7. Drain juices and replace foil. Cut a template from cardboard which fits inside the tin. Put over foil, then weigh terrine down with 2 or more cans of food. Refrigerate until cold, or better still, overnight.
8. For pickled cherries: bruise cardamom and cloves with the back of a knife on a board. Add to a small saucepan with cinnamon, ginger and vincotto and bring to the boil. Add cherries, return to the boil, reduce heat to low and simmer for 5 minutes. Set aside to cool. Strain, discarding spices. Place liquid in a small saucepan and bring to the boil over high heat, reduce until halved, approximately 5 minutes. Cool.
9. To serve: turn out terrine, serve with reduced pickling liquid (reserving some
for brie and cherry salad) and serve with crusty bread, pickled cherries and salad leaves, if desired.
Pinot Noir, Grenache or Gamay