- 2 pork fillets
- salt and white pepper to taste
- 250 g pitted prunes
- ¾ cup medium-cream sherry
- 500 g excellent pork sausage
- 3 cloves garlic - crushed
- 3 Tbs chives - snipped
- 3 Tbs parsley - finely chopped
- 1 tsp dried mixed herbs
- 1 large granny smith apple - peeled and grated
- 1/3 cup walnuts
- 2 Tbs vegetable oil
Halve the fillets lengthways so that you have 4 long pieces of more-or-less equal size.
Season with salt and white pepper or your favourite rub.
Lay the fillet pieces one at a time between 2 sets of cling film and beat with a rolling pin (or similar) to 1 cm thick.
Put the prunes into a medium-sized bowl, heat the sherry, then pour over the prunes and leave them to swell.
Remove the sausage casings from the pork bangers, creating a mince, and add all the remaining ingredients to the pork mince except the nuts and oil.
Lay the first flattened fillet on a working surface and spread 1/3 of the seasoned pork mince over the fillet.
Distribute 1/3 of the prunes over the pork mince and arrange the walnuts in the gaps between the prunes.
Make another 2 layers with the remaining 2/3 of your mixture, ending with the last strip of fillet.
Squash the layers together gently and then tie at intervals with kitchen string and brush generously with vegetable oil.
Place the sandwiched terrine on a trivet placed over a baking pan of water and bake for 1 hour at 180°C.
Leave the meat to cool and refrigerate overnight.
To serve, remove the string sandwiching the terrine together and slice carefully with a sharp carving knife.
Recipe extract from Set a Table by Karen Dudley, published by Jacana Media.