500g fresh pork mince
1½ tsp salt
80 ml fresh cream
¼ tsp pepper, to season
2 cloves garlic, crushed
1 c parsley, chopped
2 tsp fresh thyme, chopped
1 tsp fresh sage leaves, chopped
1 large orange kumara (approx. 350g)
1 large gold Kumara (approx. 350g)
200g streaky bacon
salt and pepper to season
Fried sage leaves
Place the pork mince in a bowl with the salt and egg, mix really well until it takes on a slightly creamy texture. Stir in the cream, pepper, garlic and chopped herbs.
Peel and slice the kumara lengthwise into ½ cm flat pieces.
Preheat the oven to 180°C. Line a terrine or pâté mold with the bacon leaving overlapping pieces.
Place a layer of kumara on top of the bacon in the bottom of the mold. Follow with a layer of the pork mixture, season with salt and pepper. Continue with layers of kumara and pork until the terrine is slightly higher that the mold to allow for shrinkage. Fold the overlapping bacon over the top and cover with foil. Place the mold in a baking dish, and ¼ fill the baking dish with hot water around the mold (bain marie style).
Place in the preheated oven. After 15 mins reduce the heat to 140°C, and cook for another hour. If you have a food temperature probe you can check the internal temperature. The terrine is cooked once the temperature is over 65°C. Otherwise insert a metal skewer, and check the skewer temperature on your hand, if hot it will be cooked. Remove from the oven and lift the mold out of the baking dish. Leave the terrine to cool a little, then place in the refrigerator with a weight on top to compress a little as it cools. The terrine is best left overnight.
Place the mold in some hot water to loosen the bottom, and unmold the terrine onto a serving platter. Slice thickly and serve with a favourite relish or chutney, toasted bread and pickles.