Country Terrine with Tomato Chutney

Serving up delicious country fare is what chef Jason Comins does at his restaurant on Overgaauw wine estate. It runs in his blood. Try his Country Terrine with Tomato Chutney…

food_overgaauw33_12_clServes 6-8

  • 500g streaky bacon, sliced
  • 1 onion, finely diced
  • 1 tbsp olive oil
  • 1tsp salt
  • ½ tsp pepper
  • ½ tsp nutmeg
  • ½ tsp ground coriander
  • ½ tsp paprika
  • 500g pork mince
  • 250g beef mince
  • 2 eggs, beaten
  • 500g ham, chopped
  • 500g chicken livers

Tomato Chutney

Makes 10 x 250ml jars

  • 10 bullet chillis
  • 6 cloves garlic, peeled
  • 800ml white vinegar
  • 4kg jam tomatoes, peeled and chopped
  • 2.4kg white sugar

food_overgaauw36_12_clMethod

  1. Preheat the oven to 150°C. Line the bottom and long sides of a loaf tin with the bacon strips, arranging them close together, but not overlapping. Heat the oil in a saucepan and sauté the onion until soft. Add the spices and cook for another minute. Set aside. In a mixing bowl, combine the pork and beef mince, add the egg and mix well. Add the sautéed onion and spice mixture to the meat and mix again.
  2. Add half the chicken livers and chopped ham to the bacon-lined loaf tin. Cover with an even layer of the mince mixture. Repeat this process. Cover the top of the terrine with another layer of bacon.
  3. Cover the loaf tin with aluminium foil and place it into a bain-marie in the oven. Cook for 2 hours. Remove the loaf tin from the bain-marie and leave to cool for about 30 minutes. Place the terrine in the fridge with another loaf tin filled with salt on top of it. This will compact the terrine by weighing it down. Leave for 12 hours or overnight before serving.
  4. For the tomato chutney, place the chilli, garlic and vinegar in a blender and blend until smooth. Pour the mixture into a large pot. Blend the tomatoes until smooth and add to the pot. Add the sugar. Simmer over low heat until the mixture thickens, about 1 hour. This would be at 116°C on a jam thermometer. You can bring the jam to a gentle boil to give it more shine and jammy texture. Put the chutney into sterilised glass jars and seal while hot. It will keep for up to 6 weeks if refrigerated.
  5. Once the terrine has set, put the loaf tin into a dish with a little hot water to loosen the bottom of the terrine. Run a knife around the inside edge of the tin and invert the terrine onto a cutting board. Slice the terrine and serve with tomato chutney.

Wine Suggestion: Overgaauw Sylvaner

Cook’s Tip

You can leave the terrine to develop its flavours for up to 24 hours before cooking. In plastic wrap, the terrine will last for two weeks in the fridge.

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