Serves 6 to 8
1kg pork mince
200g bacon pieces
1 onion, finely chopped
1/2 cup breadcrumbs
100g pine nuts
2 tbls parsley, finely chopped
1 tbls caraway seeds
3 tbls brandy
salt & course ground black pepper to taste
500g cherries, pitted and halved
400g bacon slices
In a large mixing bowl gently fold pork, bacon pieces, onion, breadcrumbs, pine nuts, parsley, caraway seeds, brandy, eggs, salt & pepper together before folding through the cherries. Leave overnight for the flavour to amalgamate.
Pre-heat the oven to 180c.
Line a 2 litre cast iron or earthenware terrine mould with the bacon slices and place the combined ingredients firmly into the mould. Cover with the lid or sheets of alfoil.
Stand the terrine in a baking dish and pour in boiling water until it comes halfway up the sides of the terrine.
Place in the oven for 1 1/2 hours.
Remove and cool for 1 hour. Place a weight on the top of the terrine and leave overnight before unmoulding.