Pork and Pistachio Terrine with Chili Quince Glaze.
This is a combination of ingredients I love to use. It’s ingredients are simple and the outcome is lovely. Good enough to serve for any occasion but simple enough to make anytime. This terrine has a delicate flavor.
This is how I do it.
Sprinkle 1/3 of the pistachios onto the base of the pan. Gently add half of the meat mixture. press down evenly. Add another 1/3 of the pistachios, sprinkled evenly over the meat. add the rest of the meat. smooth the top and sprinkle last of the pistachios. cover with the baking paper. Add a lid or seal with aluminum foil. Bake for about 1 hour and 10 minutes or until golden on top and firm to touch. Can be served warm or cold. Turn out onto serving plate and pour over the glaze.