Country pork, walnut & fennel terrine with salted cucumber
<p>This rustic terrine is perfect picnic fare.</p>
<p>Made in advance, it requires minimal effort and looks and tastes spectacular, especially when served with crusty bread, radishes and quick salted cucumber, which adds a lovely fresh, crunchy element to complement the richness of the terrine.</p>
<p>All that's needed now is a refreshing beverage – try the zesty passionfruit soda, or, for something a little more grown-up, rose cooler and pink sangria fit the bill perfectly.</p>
<p>You'll need to begin this recipe a day before you want to serve it to allow time for the terrine to set.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Eight</p>
<p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p>
<ul>
<li>200g thinly sliced streaky bacon or pancetta</li>
<li>900g free-range pork mince</li>
<li>1 egg, lightly beaten</li>
<li>1 clove garlic, finely chopped</li>
<li>1 tablespoon chopped parsley</li>
<li>1 teaspoon chopped sage</li>
<li>60g fresh walnut pieces, toasted</li>
<li>1 teaspoon fennel seeds, toasted, ground</li>
<li>1 large cucumber, halved lengthwise, deseeded, sliced</li>
<li>2 tablespoons flaky sea salt</li>
<li>2 tablespoons sliced chives</li>
<li>1/2 teaspoon mustard powder</li>
<li>30ml extra virgin olive oil</li>
<li>Juice of 1 lemon</li>
<li>Crusty bread, radishes and Dijon mustard to serve</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat the oven to 120°C. Line a terrine mould or loaf tin with a double layer of plastic wrap, leaving enough overhang to fold over the top once filled.</li>
<li>Line the mould with the bacon slices, allowing them to hang over the sides so you'll be able to fold them over the mince mix.</li>
<li>Put the mince, egg, garlic, parsley, sage, walnuts and fennel in a bowl and season well with salt and freshly ground black pepper. Mix well to combine then press into the mould.</li>
<li>Fold the bacon over the top then fold the plastic wrap over the bacon, pressing down firmly.</li>
<li>Put the terrine in a roasting dish then add enough hot water to the dish to come halfway up the sides of the tin. Bake for two hours or until the internal temperature of the terrine reaches 65°C or the juices are rose coloured when the terrine is pierced with a skewer.</li>
<li>Remove the terrine from the water and allow to cool then top with cans or other weights to compress the terrine and refrigerate overnight.</li>
<li>For the salted cucumber, combine the cucumber and salt in a sieve over the sink and set aside for 30 minutes. Use your hands to squeeze out any liquid then transfer to a bowl and stir in the chives, mustard powder, oil and lemon juice to taste.</li>
<li>Serve with slices of the terrine, with bread, radishes and mustard on the side.</li>
</ol>
<p>Mmm, have you ever tried a dish like this?</p>
<p><em>Written by Jo Pearson. First appeared on <a href="http://www.stuff.co.nz/"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.<strong> Image credit: Aaron McClean / Stuff.co.nz.</strong></em></p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span>.</a></strong></em></p>
<p><strong>Related links:</strong></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/10/spicy-pork-tacos-with-pineapple-salsa/"><span style="text-decoration: underline;"><em><strong>Spicy pork tacos with pineapple salsa</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/12/pork-belly-with-fennel-silverbeet-and-beans/"><span style="text-decoration: underline;"><em><strong>Pork belly with fennel, silverbeet and cannellini beans</strong></em></span></a></p>
<p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/pork-and-lemon-meatball-skewers/"><span style="text-decoration: underline;"><em><strong>Pork and lemon meatball skewers</strong></em></span></a></p>
