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Fresh Living Network
Beef and green peppercorn terrine

Beef and green peppercorn terrine

This dish can also be served warm as a gourmet meatloaf.
4
RECIPE TYPE:Light meals
 
Method
  • Blanch leeks, refresh in cold water and carefully slice open to form sheets. Line a 20cm loaf pan with foil.
  • Line tin with leeks, allowing for a slight overhang to enclose the filling
  • Heat a glug of oil in a pan and fry onion until soft. Add garlic and fry for another minute.
  • Allow to cool
  • Mix onion mixture with remaining ingredients until well combined. Season well.
  • Allow mixture to sit for at least 1 hour to develop flavour
  • Preheat oven to 180ºC
  • Pack mixture into leek-lined loaf pan and firmly press down
  • Fold leeks over to enclose filling. Place dish in a deep roasting pan half-filled with boiling water.
  • Bake for 1 - 1½ hours and remove from oven. Allow to cool.
  • Refrigerate for at least 3 hours before slicing and serving with sliced radish, crusty bread and piccalilli
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