Pork, Chicken & California Prune Terrine

Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes.  When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.

In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes.  And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.

Makes: 8Prep Time: 35 minutes plus overnight chilling timeCook Time: 1 hour 15 minutes

INGREDIENTS

  •  
  • 5 shallots - finely chopped
  • drizzle olive oil
  • 2 cloves garlic
  • 100g California Prunes (quartered)
  • 250g pork fillet
  • 250g chicken breast or boneless/skinless thighs
  • 220g parma ham or prosciutto
  • 15g chopped parsley
  • 1 sprig of thyme - chopped
  • 30g pistachios - roughly chopped
  • 100ml chicken stock
  • pinch black pepper

DIRECTIONS

  1. Pre-heat the oven to 180°C.
  2. Fry the shallots & garlic in the oil until soft – leave to cool.
  3. Line a 2lb loaf tin with 120g parma ham or prosciutto – overlapping them.
  4. Cut the pork and chicken into small cubes – add to the shallot mixture – add the California Prunes, pistachios, herbs, stock and 50g parma ham / prosciutto slices (chopped) and season with pepper.
  5. Fill the tin with the mixture and cover with 50g overlapping parma ham / prosciutto.
  6. Cover the tin with a layer of baking parchment and a double layer of tinfoil folded under the brim of the tin.
  7. Place in a roasting dish and fill halfway up the tin with boiling water.
  8. Place in the oven for 1 hour 15 minutes.
  9. Remove from the oven – drain the water but keep the tin in the roasting dish – remove the foil and parchment.
  10. Cover with fresh parchment and cut a piece of cardboard to fit inside the tin – cover this with a double layer of tinfoil and press into the tin to release the juices.
  11. Sit a couple of tins on top to weigh it down and set aside for 1-2 hours.
  12. Remove the tins and drain any liquid on top, place in the fridge overnight to set.
  13. Remove from the fridge 1 hour before serving then serve with crusty wholegrain/seeded bread and chutney, together with a large green salad.

AUTHOR

Rosemary Shrager

Rosemary Shrager

A 'Queen of Prunes', Rosemary is a television chef with haute cuisine experience. Having hosted her own TV series 'Rosemary Shrager’s School for Cooks' and made regular appearances on Alan Titchmarsh's Show, Rosemary is also a celebrated cookery writer and runs the Rosemary Shrager Cookery School