This pork terrine is based on my recent Christmas Turkey stuffing. It was very good with the Turkey, so why not on its own?
It's part sage-n-onion, mostly coarse ground Pork, a handful of chopped Chestnuts, and a central core of mi-cuit Prunes (plus S & P, herbs, and some Port). The whole caboodle is wrapped in smoked bacon.
With 'George' (our wood-fired cooker) having been permanently on the go in recent days, we've been taking advantage to cook pies, bread, and such as the above.
However, the weather has now improved so we may not light up again for a few days; my next experiment will be a Bacon Soda Bread...... Stay tuned!