Steve’s Meat Terrine
Just about any meat can be used in this recipe as long as it has a reasonable consistency and some kind of binding properties (sausage meat is ideal). Best served cold and in moderation!
Roughly chop and mix all ingredients (except bacon and puff pastry.)
Spray and line terrine dish with pastry.
Line pastry with bacon, (leaving some bacon to overlap on top)
Put mix into terrine and press down firmly, wrap bacon over mix and top with pastry, crimping edges.
Cover with lid or foil and bake for 1 ½ hours at 170C. Cool, refrigerate, slice, eat with relish!
(Use any cold/raw leftover meat… I just happen to have the following:)
All of the dark meat from 1 Roast Chicken
Meat from 6 BBQ Pork Ribs
4 Wagyu Beef Sausages (uncooked, skins removed)
8 strips Streaky Bacon
Handful of Spring Onions (Chopped)
2 TBS Suet mix (or 2 TBS Dripping and 2 TBS Flour)
2 TBS Minced Garlic
1 TBS Mushroom Soy Ketchup (or Worcestershire sauce)
2 sheets Puff Pastry
Canola Oil Spray