This versatile terrine from White’s Oats can be served a number of ways – try a cold slice with some delicate leaves and pickle as a starter, or hot with all the Christmas trimmings. It’s even great thinly sliced in a sandwich with cranberry sauce and crisp salad leaves. Perfect.
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
Serves 8
- 50g (2oz) White’s Speedicook Porridge Oats
- 16 rashers rindless smoked streaky bacon
- 1 tbsp. olive oil
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, crushed
- 50g (2oz) dried cranberries
- 1 orange – finely grated zest and juice
- 1 tbsp. each finely chopped fresh rosemary and sage
- 700g (1lb 9oz) good quality pork sausage meat
- 50g (2oz) pecan nuts
- 2 turkey escallops about 300g (10oz) total weight
- Salt and freshly ground black pepper
Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Stretch the bacon with the blade of a sharp knife and use all but 3 rashers to line the base and sides of a 900g (2lb) loaf tin (cutting to fit if necessary) allowing the bacon to overhang the edges of the tin.
Heat the oil in a large non-stick frying pan and fry the onion and garlic for 3-4 minutes stirring occasionally until the onion has softened but not coloured. Stir in the cranberries, orange zest and juice and herbs and heat stirring occasionally until the juice has cooked off. Tip into a large bowl and allow to cool slightly. Stir in the sausage meat and oats and mix well to combine. Season with salt and freshly ground black pepper.
Spoon half the sausage meat mixture into the prepared tin and level the surface with the back of a spoon. Press half the pecan nuts randomly into the sausage mixture. Arrange the turkey escallops over the sausage meat to cover completely cutting to fit if necessary. Spoon over the remaining sausage meat mixture and level with the back of a spoon. Push the remaining pecan nuts into the sausage meat. Fold over the overhanging bacon and arrange the remaining bacon over the top to cover completely. Cover loosely with foil and place into a small roasting tin. Pour in enough hot water to come halfway up the sides of the tin and bake for 1 hour 15 minutes. Lift out of the water bath and remove foil and return the tin to the oven for 15 minutes. Drain off any juice (see cook’s tip) turn out and slice.
Cook’s tip
The reserved juices will make a great tasting gravy if serving the terrine hot! Simply make up the juices with chicken stock to 500ml (18fl oz.) and set aside. Heat 2 tbsp. olive oil in a pan, add 2 thinly sliced red onions, cover and cook for 10 minutes stirring occasionally until softened. Remove the lid and cook for a further 5 minutes. Pour over 200ml (7fl oz.) red wine and bring to the boil and boil for 2-3 minutes. Add the pan juices and simmer for 10 minutes. In a small bowl mix together ½ tbsp. plain flour and 25g (1oz) butter to a smooth paste. Gradually whisk small amounts of the paste into the gravy until thickened and simmer for 2 minutes. Season to taste.