Giorgos Erotokritou
Chef de Cuisine, has a long-standing presence on Cypriot television and 25 years of experience in the culinary industry.
He creates easy, modern recipes with an emphasis on quality, simplicity, and authentic flavour.
January 16, 2023
Delicious Pork and Bacon Τerrine with Halloumi!
Prep Time
50
mins
Cook Time
60
mins
Serves
5
Ingredients
- 1 kg Minced pork (double minced)
- 400 g. Charalambides Christis Halloumi (grated)
- 1 spoon of Mustard
- 1 Onion (grated)
- 2 Eggs
- 3 spoons Parsley (chopped)
- 1 teaspoon Oregano
- 1 pinch of Sugar
- 3 Eggs (boiled and peeled)
- 20-30 slices of Bacon
- Salt & Pepper
Instructions
- In a large bowl, pour the minced meat, the halloumi, mustard, onion, two eggs, parsley, oregano and sugar. Mix all the ingredients well.
- Transfer the bowl to the refrigerator for 35 minutes.
- Take a non-stick rectangular terrine tin and line the bacon slices, making sure some of the ends hang over the sides of the dish.
- Fill in half of the meat mixture into the mould lined with the bacon.
- Then place the three boiled eggs in a row, keeping a distance between them.
- Add the rest of the meat mixture and press lightly with your hands to spread it evenly.
- Bring the bacon slices up to enclose the filling and press slightly (in case the entire filling is not covered, add a little more bacon on top).
- Cover the mould with aluminium foil and place it in a preheated oven at 180 degrees for 50 minutes.
- Take the mould out of the oven carefully and remove the aluminium foil. Transfer back to the oven for another 10 minutes.
- Finally, let it cool a little, unmould and serve.
Tip: When the terrine is taken out of the mould, you can make it more pinkish by using a blowtorch as this will make it tastier.
