METHOD

• Line a terrine with cling film and bacon. 
• Make mousse, by liquidising flesh, pass through a sieve. Put in a bowl and beat over ice. Add egg whites and slowly pour on the cream.
• Add all ingredients together with the mouse and mix well. Put in lined terrine and press to ensure no air pockets.
• Cook in a bain marie until terrine reaches 60oc core temperature.

Serve with:

TOMATO AND BALSAMIC CHUTNEY

1.5K - Tomatoes (peeled, seeded, chopped)
6 x Red Onions (finely diced)
3 x Cloves Garlic (finely chopped)
200g - Balsamic Vinegar
150g - Brown Sugar
1x Star Anise
1tsp - Mixed Spice

METHOD

Sweat the onion and garlic in the olive oil, until soft. Add the sugar, spice and vinegar and reduce till dry. Add the chopped tomatoes and cook out until all the liquid has gone. Season and cool.