Herbies Spices Recipes
Adapted from Entertaining with Margaret Fulton (Paul Hamlyn 1971), this classic terrine never goes out of style.
500g each pork mince and veal mince
1 clove garlic
2 teaspoons Herbie's Spices Sea Salt, ground
2 teaspoons Herbie’s Spices Herbs de
1 large egg
1 tablespoon plain flour
grated rind 1 lemon
½ cup dry white wine or vermouth
3 crushed Herbie’s Spices Juniper Berries Hand Picked
250g bacon rashers, rinds removed
Combine the meat with the garlic, salt, herbs and spices.
Add beaten egg and flour and combine thoroughly.
Stir in lemon rind and vermouth.
Place the juniper berries on the bottom of a 1 litre ovenproof mould or terrine dish and line with bacon rashers, slightly overlapping.
Fill the dish with the meat mixture and fold the bacon rashers over the top.
Add enough vermouth to cover the meat, cover, place on a baking tray and bake at 160ºC for 1½ hours.
Remove lid, cover with foil and place a heavy weight on top and allow to cool.
Turn out of dish and serve sliced.
If your butcher doesn’t have veal mince, use best quality ground beef. Delicious served with cornichons and thinly sliced sourdough toast.