- 2 T olive oil
- 175 g onions, finely chopped
- 1 kg rindless pork belly, cut into small pieces
- 175 g rindless back bacon, cut into small pieces
- 175 g lamb or pig’s liver, cut into small pieces
- 2 small cloves garlic, finely chopped
- A large handful parsley, finely chopped
- 1½ T chopped rosemary
- 1½ T chopped thyme
- 1½ t salt
- 1½ t freshly ground black pepper
- Crusty bread, for serving
- For the pickled blueberries (makes 2 x 450 g jars):
- 1.2 litres distilled malt vinegar
- 30 cloves garlic
- 12 allspice berries
- 2 cinnamon quills
- 4 small dried red chillies
- 900 g granulated sugar
- 175 g blueberries
- For the beetroot chutney (makes 7 x 450 g jars):
- 900 g beetroot, peeled and coarsely shredded
- 450 g onions, chopped
- 750 g cooking apples, peeled, cored and roughly chopped
- 450 g raisins
- 3 T ground ginger
- 2 t dried chilli flakes
- 900 g granulated sugar
- 1.2 litres malt vinegar
- 1 T salt
- Juice of 1 lemon
Preheat the oven to 180°C.
Heat the oil in a large frying pan, then add the onions and gently fry until soft but not brown. Transfer to a large mixing bowl and leave to cool.
Put the pork belly into a food processor and chop, using the pulse button, into a coarse mixture. Add to the onions.
Put the bacon and liver in the food processor and again, coarsely chop, then transfer to the mixing bowl.
Add the garlic, chopped herbs and seasoning and mix everything together very well – the best way of distributing the ingredients evenly is with your hands.
Transfer the mixture into a lightly oiled 1.5-litre terrine dish or loaf tin. Cover with a lid or some foil, put into a small roasting tin and pour enough hot water into the tin to come halfway up the sides of the dish.
Bake for 1½ hours, then uncover the terrine and cook for a further 15 minutes, or until it is lightly coloured on top.
Remove the dish from the roasting tin and leave to cool. Then weight down the terrine and refrigerate overnight – the easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top.
Unmould the terrine and slice. Serve with crusty bread, pickled blueberries and beetroot chutney.
To make the pickled blueberries, place the malt vinegar, garlic cloves, allspice berries, cinnamon quills, chillies and sugar in a saucepan and bring to a boil, stirring to dissolve the sugar.
Remove from the heat and leave to stand for 2 hours. Pack the blueberries into sterilised jars and pour over the cool syrup. Seal and leave for 2 to 3 months before using.
To make the beetroot chutney, place all the ingredients in a preserving pan and heat gently, stirring, until the sugar has dissolved.
Bring to the boil and simmer gently, uncovered, for about 2 hours or until well reduced and quite thick – don’t forget that it will thicken even further as it cools.
Spoon into warm, sterilised jars, cover with waxed discs and seal. It will keep for up to one year.