Veal Terrine With Cherry Sauce

Ingredients

20 slices flat pancetta (see note)

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

2 tsp chopped thyme leaves

750g mixture of pork and veal mince

1 egg, lightly beaten

1/2 cup (35g) fresh breadcrumbs

1/2 cup (75g) pistachio kernels

1 cup (150g) pitted cherries

3 chicken tenderloin fillets, trimmed

Crispbread, to serve

Cherry sauce

150g dried sour cherries

100g dried cranberries

Zest and juice of 1 orange

1 cinnamon quill

1/3 cup (75g) caster sugar 

Instructions:

• Step 1

Preheat the oven to 170°C. Line a 1.5L terrine with pancetta, leaving enough overhanging the sides to fold over the top.

• Step 2

Heat oil in a frypan over medium-low heat. Cook onion, garlic, and thyme, stirring, for 3-4 minutes until softened. Cool slightly, then add mince, egg, breadcrumbs, pistachios, and cherries. Season, then mix well to combine.

• Step 3

Press half the minced mixture into the terrine and arrange the chicken down the center. Pack with the remaining mince mixture and fold over excess pancetta. Cover with foil and place in a deep roasting pan. Fill the pan with enough boiling water to come halfway up the sides of the terrine. Bake for 1 hour. Cool to room temperature.

• Step 4

Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.

• Step 5

The next day, for the sauce, place all the ingredients in a pan over medium heat and bring to a simmer, stirring to dissolve the sugar. Cook, stirring occasionally, for 15 minutes or until thickened. Cool.

• Step 6

Turn out terrine and slice. Serve with the cherry sauce and crisp bread.