MUTTON, ONION AND MINT TERRINE WITH BEETROOT CHUTNEY AND CRUSTY BREAD
Ingredients
- 1 tbsp olive oil
- 2 onions
- finely sliced
- salt and freshly ground black pepper
- 3 tbsp finely chopped fresh mint
- 300g/11oz streaky bacon
- 750g/1lb 11oz leg of mutton
- thinly sliced
- 1 tbsp olive oil
- 1 red onion
- finely chopped
- 1 garlic clove
- finely chopped
- 2cm/¾in piece fresh ginger
- grated
- 1 tsp mustard seeds
- 300g/11oz ready-cooked beetroot
- chopped
- 50g/2oz caster sugar
- 75ml/3fl oz sherry vinegar
- 1 baguette
- thickly sliced
Directions
- Preheat the oven to 180C/365F/Gas 4.
- Heat a frying pan until hot
- then add the olive oil and onions. Fry the onions for 3-4 minutes
- until just beginning to soften
- then season well with salt and freshly ground black pepper and add the mint. Stir well
- then remove from the heat and set to aside to cool.
- Use the bacon to line the base and sides of a 1 litre/2 pint pudding basin
- leaving some of the bacon slices hanging over the top of the bowl.
- Place a little of the sliced mutton into the bottom of the bacon-lined bowl
- then season with salt and freshly ground black pepper.
- Top the layer of mutton with some of the onions
- then repeat with alternate layers of mutton and onions
- until the bowl is three-quarters full.
- Fold the excess bacon over the filling to cover and press down firmly.
- Cover the top with aluminium foil and place the bowl into a deep baking dish three-quarters-filled with hot water (this is a bain-marie).
- Transfer to the oven to bake for two hours
- then remove and allow to cool for 15-20 minutes.
- Place a couple of cans of tomatoes or beans (or any reasonably weighty objects) on top of the foil over the terrine and place into the fridge until cold.
- Meanwhile
- for the beetroot chutney
- heat a frying pan until hot
- then add the olive oil
- red onion
- garlic and ginger. Fry for 2-3 minutes
- until just softened.
- Add the mustard seeds and cook until they pop.
- Add the beetroot
- sugar and vinegar and cook for 4-5 minutes
- or until the chutney has thickened. Season
- to taste
- with salt and freshly ground black pepper and allow to cool.
- To serve
- turn the terrine out of the basin. Cut out wedges of terrine and place onto plates with a spoonful of chutney and a hunk of crusty bread alongside.

