Impress your family and guests this Christmas, with this delicious appetiser, our Pork & Duck Terrine with Homemade Fig and Walnut Bread.
Ingredients
1 jar of L’Atelier Gourmet Food Pork & Duck Terrine
For the Fig and Walnut Bread
450g self-raising flour
100g chilled butter, chopped
250g dried figs, coarsely chopped
115g walnut kernels, coarsely chopped
250ml milk
1 egg, lightly whisked
Instructions
Step 1
Preheat oven to 200°C. Dust a baking tray with plain flour.
Place the self-raising flour and butter in a bowl.
Use your fingertips to rub the butter into flour until the mixture resembles fine breadcrumbs.
Stir in the fig and walnut.
Step 2
Add milk and egg to flour mixture. Stir until well combined.
Turn onto a lightly floured surface. Use your hands to bring dough together.
Knead for 2-3 minutes or until smooth.
Shape into a 30cm log and place on prepared tray. Use a sharp knife dipped in flour to score top of the dough.
Step 3
Bake for 30-35 minutes at 180 degrees until golden and the loaf sounds hollow when tapped on the base.
Transfer to a wire rack to cool.
Step 4
Open the jar of the Pork and Duck Terrine cut a large piece and place it on a piece of the figs and walnut bread.
Add some fresh figs and French cornichons. Bon Appetit!
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