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
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