For the terrine
Measure the shredded meat in volume and select a suitable loaf-shaped baking tin or mould.
250-300g rindless steaky bacon
Seasoning: salt and pepper
20ml finely chopped herbs e.g. rosemary with lamb, I used fresh lemon thyme
Approximately 200g dried apricots or pitted prunes, soaked in sherry or black tea (Rooibos or Earl Grey) for a few hours
If you would like a Moroccan or Middle Eastern flavour add
10ml ground cumin
10ml ground coriander seed
10ml pink peppercorns
50g whole blanched almonds or pistachio nuts
I added Lemon Thyme leaves to compliment the apricot. Finely chopped rosemary will be good with lamb
Lightly grease the terrine mould
Line the mould with streaky bacon
Warm the shredded meat in the microwave as it may have firmed up. Add the seasoning of choice and a few spoons of the reduced gravy to moisten and ‘bind’ the meat, but not excessively wet it. Taste and adjust seasoning if necessary.
Place half the meat in the mould, If it looks dry drizzle a little more of the stock concentrate into the container. Arrange a layer of apricots or prunes and then add the remaining meat and a little more stock if necessary. If the bacon hangs over the edge, fold it back to cover the meat, but this is not essential.
Bake at 180°C for 30minutes.
Allow the terrine to cool in the fridge.
Unmould it onto a plate or board. Serve slices with pickles, a salsa, a fruit jelly e.g. quince jelly or a cold savoury fruit sauce.
I used apricots and Moroccan flavours, so I made a quick fresh apricot sauce to accompany it.
250ml fresh apricot halves or quarters
3ml ground coriander
1 fresh red chilli (optional), cut into fine slices
Place the sugar, water and apricots into a pan and heat slowly, allowing the sugar to dissolve and bringing the mixture to a slow simmer. Simmer until the fruit softens and breaks up. Stir to avoid burning and add more water if it looks dry.
Once you have a thin jammy consistency add the seasoning and chilli. Cook for a minute or two to cook the spices.
Serve warm or cold
Alternatively use a good quality apricot or plum jam and add the spices, heat thoroughly.