Recipe by Katy Brown & Benjamin Mardle of Euro Bar & Restaurant – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand
150g Iberico, thinly sliced
250g quality pork sausage meat
50g hazelnuts, roasted and crushed
1 tbsp chopped thyme leaves
Zest of half an orange
Salt and pepper
1 small chicken breast, sliced into 1 cm strips
Pear and mustard Relish:
3 medium green (packham) pears
3 tbsp calvados
5 tbsp cider vinegar
3 tbsp caster sugar
1 ½ tbsp wholegrain mustard
¼ Orange zest, julienne
½ cup Ponthier pear purée
Line triangular terrine mould with iberico slices, only slightly overlapping, making sure you have
enough over hang to wrap the top once filled.
Mix together the pork sausage meat, crushed hazelnuts, thyme, orange and seasoning.
Press some pork mix up the side of the prepared iberico mould, and repeat up the other side.
This is to create a cavity for the chicken strips to be placed.
Season the chicken strips and lay them in a single layer along length of terrine. Fill to the top with the rest of the pork filling and press in firmly.
Interweave the overhanging iberico, over the top of the pork meat. Trim any untidy edges.
Seal and vacuum pack, and cook in a preheated steam oven at 85°C for 22 minutes, or until firm and juices running clear inside vacuum bag.
Chill till cold. Slice and serve topped with pear and mustard relish.