Bacon-Wrapped Meat and Egg Terrine

INGREDIENTS
  • 600g beef mince
  • 400g pork mince
  • 12 - 15 slices bacon
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1tbsp fresh thyme leaves
  • 4 boiled eggs
  • 1tsp all spice
  • 2 eggs, beaten
  • 2slices bread, soaked in water & squeezed
  • 2tbsp olive oil
  • salt and pepper
COOKING METHOD
  1. Preheat oven to 170ºC
  2. Lightly grease a loaf tin and place bacon slices, overlapping them and leaving the ends of bacon to hang over the sides of the pan
  3. Sauté onion and garlic in olive oil for about 2 minutes till soft
  4. In a bowl mix beef and pork mince with sautéed onions, thyme, eggs, bread, all spice, salt, and pepper
  5. Gently fold in the boiled sliced eggs
  6. Transfer the mixture in to the loaf tin, pressing it down firmly.
  7. Fold the hanging bacon over the mixture and cover the pan with foil
  8. Place the terrine in a deep roasting tray with enough water to come half way up the sides.
  9. Bake for 1 1/2 hours. Remove terrine and place on a tray.
  10. Weigh it down with something heavy (cans) covered with foil
  11. Refrigerate over night
  12. Slice terrine and serve with capers and baby gherkins