I cannot believe how the year is rushing to an end. I feel completely unprepared for the coming festivities. In fact, I am. I haven’t made my Christmas cake yet and now it may be too late – I like giving it at least a month of brandy love in the dark before I eat it. But I’m not bothered. Maybe this year I’ll simply buy it because the one thing I have promised myself, is zero Christmas entertaining stress.
If it cannot be made beforehand and keep well, it’s not going to be on my table. And preferably it should not just keep well, but improve with standing. This terrine falls into that category. I adore any pâté, but for me a terrine is pretty much the ultimate. What’s the difference between a pâté and a terrine? Well a terrine is a pâté, but there are things that set it apart from other pâtés. For starters, a terrine has a moulded rectangular shape. It mostly has a yummy outer layer, like a blankie of bacon, and the texture is different – terrines are often a bit coarser.
This terrine is every meat lover’s dream. How could it not be, what with pork banger meat, pork mince and chicken liver? I’m not shy with the flavourings either. We’re talking sage, rosemary, thyme, garlic and brandy! All terribly French. But then I give it a deliciously South African twist, by lining the terrine with thin slices of preserved green fig.
I waste nothing, and turn the green fig syrup into fig jelly. And because I think a sour note would also not be amiss, I make a fast apricot and basil puree. It’s not strictly necessary, well OK not at all, but it’s Christmas, so a bit of OTT is OK.