Project Description

To serve 20 starters or 8 main courses you need

About 8 pieces dried mango (or dried apricots)

50ml orange juice

1 white onion, finely chopped

1-2 garlic cloves, finely crushed

About 10ml thyme leaves, stripped off the twigs

100ml white wine

500g pork mince

2 skinless chicken breasts

3ml salt

5ml coarsely ground pepper

10ml chicken stock powder

50g toasted hazelnuts (toast in a hot, dry pan. Stir regularly, do not burn them!), roughly chopped

About 10 slices of streaky bacon (250g pack)

Optional : ½ red pepper, grilled, peeled and cut into strips; or if you like a chili kick, use red Jalapenos (I used bottled Jalapenos)

To serve Mango relish for 6 persons

250ml diced fresh mango

25ml finely diced red onion or spring onion

100ml diced cucumber

1-2 red chillies, pips removed and finely diced (optional)

A squeeze of lemon juice and a drizzle of olive oil

To prepare the terrine

Place the mango slices in a shallow dish with the orange juice for a few hours, the mango needs to soften (do this at least 2 hours ahead of time, or even the day before)!

Place the onions, garlic and thyme in a saucepan with the white wine. Allow it to gently simmer to soften the onions and reduce all the wine without burning the onions etc

Dice the chicken breasts into approximately 2cm cubes

Once the mango has softened cut it into 1 cm cubes or slices

Cut the red pepper or jalapeno into 5mm wide slices and set this aside

Place the mice into a bowl and add the onion mixture, the diced chicken, the mangoes and any remaining orange juice, the powdered stock and the rest of the seasoning.

Mix gently to distribute the ingredients evenly

Prepare a terrine or loaf tin (500g capacity) by lightly greasing (use oil or spray) the surface. Line the surface with streaky bacon. If the bacon slices are long enough allow them to hang over the edges to be folded over the filling later.

Place half the filling into the mould. Use the back of a wooden spoon or a plastic scraper the press the filling down and spread it evenly.

Arrange the strips of red pepper or jalapeno down the centre of the mould.

Fill the mould with the balance of the filling. Smooth it down firmly.

If you have bacon that will fold over the top do so. You can also add extra bacon strips if you wish.

Bake at 180°C for 40 minutes

Allow the terrine to cool completely in the pan, before turning it out onto a serving plate or cling wrap.

Refrigerate until required.

It freezes well, remove from freezer and defrost in the fridge over about 12 hours

Slice and serve with a green salad and the mango salsa

To prepare the salsa

Lightly mix all the ingredients together

Serve chilled or at room temperature