FESTIVE PORK AND PISTACHIO TERRINE

 

This terrine is favourite ‘make ahead’ Christmas dish of mine as it freezes very well and I like to have a stash of ready-made meals to whip out when I am too busy enjoying the Christmas festivities to spend too much time in the kitchen. You could have it as a starter or as a light lunch. It’s a poor photo but you can see how to construct the terrine and what it looks like before you cook it in the oven.

The secret of a good terrine relies on plenty of fat and plenty of seasoning. Pressing it down after cooking makes for a more compact terrine in which the juices are well spread through the pate and it is much easier to slice. Leave it for at least a day before serving to allow the flavours to develop.

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FESTIVE PORK WITH ORANGE AND CRANBERRIES

 

Festive Pork with orange and cranberries

 

 This is one of my favourite festive dishes and it always appears some time over the Christmas holidays. The mix of warm spices, cranberries and orange go well together with the tender pork and it looks stunning on the festive table.  You can make it ahead of time or well ahead and freeze it.  I like to have a few dishes tucked away ready to be whisked out at the last minute so that I don’t have to miss any of the Christmas fun and this is perfect.  Like lots of dishes it is even better re-heated the next day.

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