pork and spinach terrinerating:
preparation time: 1 hour
cooking time: 2 1/2 hours
225g streaky bacon
675g cleaned baby spinach
1 onion, finely diced
1 clove garlic, chopped
850g minced pork
salt and freshly ground black pepper
¼ tsp freshly grated nutmeg
¼ tsp allspice
¼ tsp ground cloves
cut a piece of cardboard to fit the top of a 900g loaf tin.Cover the card with clingfilm and then foil. Set aside.
with the back of a knife, stretch the bacon slices as thinly as possible. Line the loaf tin with them, leaving some overhanging. Chill until needed.
preheat the oven to 170C, gas mark 3. Drop half the spinach in a pan of boiling water. Cook for 30 seconds, drain and cool under cold water. Repeat with the remainder. Squeeze dry, chop finely and put in a large bowl.
heat the lard in a small pan and gently fry the onion and garlic until soft. Mix into the spinach with the pork, salt, pepper and spices. Shape a tiny patty, fry it, and taste to check the seasoning, remembering that the flavour of the spices will develop.
pack the mix into the lined tin. Fold the excess bacon over the top. Cover with greaseproof paper, then foil. Put in a baking dish, half-filled with hot water. Bake for 2 1/2 hours, topping up the water if needed, until the terrine's juices run clear. Transfer to a clean dish. Cover with the foil-wrapped card, weighed down with tins or weights. Once cool, refrigerate overnight.
remove the weights. Turn out the terrine and serve sliced. Store wrapped in clingfilm and foil.