Ulster Pork & Bacon Terrine

Ulster Pork & Bacon Terrine Category: Starter
Cooking Time: 90 Minutes
Portions: 1 Terrine


1tbsp Country Range Butter

4 shallots, peeled and finely chopped
2 Tbspn Country Range Garlic Puree

2 Tspns Country Range Olive Oil
1.5 tbsp Country Range Dried Sage

20 rashers streaky bacon
1kg pork shoulder (minced)

200g Country Range Unsmoked Rindless Back Bacon (minced)

200g pork back fat (minced)

1.5 tbsp Country Range Dried Rosemary
2 tsp Country Range Green Peppercorns
125ml Country Range White Wine Vinegar

3 tbsp Bushmills Whiskey

0.5 tsp Country Range Ground Mace or Ground Mixed Spice

1 whole egg

100ml Country Range Whipping Cream

Country Range Ground White Pepper and salt to taste

Honey & Bushmills Whiskey Jelly

6/7 sheets of Country Range Gelatine

1 jar (545g) of Country Range Honey

1 pt of water

4 shots of Bushmills whiskey



Heat the oven to 180°C (160°C fan)/Gas Mark 4.


Heat the olive oil in a large frying pan over a medium heat and fry the shallots and garlic for a couple of minutes until softened, stirring occasionally, adding the sage just before the end.


Transfer this to a large bowl.


Cut the pork into large chunks and mince it in batches in the mincer or food processor.


Add this to the bowl with the shallots.


Mince the back bacon and back fat too, and add these to the bowl.


Add all the remaining ingredients and mix together thoroughly.


Beat over an iced bowl and add the whole egg and gradually add the cream to achieve a light mousseline consistency. Season.


To check the consistency and seasoning, fry a little patty of the mixture in the pan you cooked the shallots in and taste it for seasoning.


Line a terrine dish with strips of streaky bacon that are overlapped and hanging over the sides of the terrine so the top of the terrine may be wrapped as well.


Add the pork and bacon mixture and fill the mould right to the top and smooth the surface with the back of a spoon.


Criss-cross the hanging streaky bacon rashers to cover the top of the terrine completely.


Bang on a tea towel on a bench to remove any air bubbles .The paté will shrink considerably as it cooks so don't worry if the mixture is up right to the top.


Cover the terrine with foil and place it inside a bain-marie (roasting tray with hot water coming two-thirds of the way up the sides.) Bake for 1.5 hours.


Remove the terrine mould from the bain-marie and weigh it down with a lid using card covered with foil and then weigh it.


Leave it to cool in a refrigerator. Cover the terrine and chill it overnight.


Remove the terrine from the mould and clean any excess jelly deposits.


Serve on toasted treacle soda bread with Honey and Bushmills Whiskey Jelly.


For the jelly, soak the gelatine in some cold water to soften. In a large saucepan, slowly bring the Bushmills whiskey to a boil to burn off the alcohol.


Add the honey and water and melt and warm through. Set aside and let it cool a little.


Squeeze out any excess water from the gelatine and stir into the Bushmills whiskey mixture until dissolved.


Pour the mixture through a fine-meshed sieve. Cover and refrigerate until set, about three hours.

Sitemap  |  Site Credits