Terrine is one of those dishes which must not be thought about too much before consuming. If one was to explain it to an unknowing, unsuspecting diner then I suspect mouths may become instantly clamped. Flaked meat suspended in cold gelatine…..hardly appetising.
And yet, even to this pseudo hippy, terrine, as I recently learned, is deliciously appetising. Pairing the pork with watercress lends a decidedly New Zealand flavour to this dish and provides a nutty, peppery contrast to the rich, salty pork. The juniper berry add a freshness and the poached apple, aside from looking beautiful plays on the idea of serving cold meat with fruit chutney.
If you’ve never before made, or eaten terrine then I urge you to give this a go. Serve this at your next dinner party and I can guarantee you will impress!