NZ Woman's Weekly

Pork & bacon terrine with drunken figs

  • Meal Type


This hearty loaf is sure to win Dad over. If not, the figs will do the trick. Make up a platter of his favourite bits using crusty bread and blue cheese, or even pickles and cheddar. Cook this the day before, as the flavours are always better the next day.

Serves 6-8

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, sliced
  • 1 tsp each fennel and caraway seeds, and celery salt
  • 400g pork mince
  • 400g chicken mince
  • 1 tbsp parsley, chopped
  • 5-6 rashers streaky bacon
  • Nutty walnut bread and blue cheese for serving.
  • 10 dried figs, cut five in half to release the seeds
  • ¼ cup sherry
  • ¼ cup water
  • ¼ cup maple syrup

1 Heat the oil in a medium frying pan and saute the onion, garlic, seeds and salt for 4-5 minutes over a low heat until soft and fragrant.

2 In a large bowl, combine the pork and chicken mince with the onion, and mix well with the hands. Season and add the parsley.

3 Line a loaf tin widthwise with the bacon slices, letting them overhang. Fill with the mince mixture and press down firmly. Fold over the bacon strips to enclose the meat.

4 Cover the loaf tin with foil and place in a roasting pan. Fill halfway up the sides of the tin with hot water (like a water bath) and cook for 30 minutes, then remove the foil and cook a further 15-20 minutes until golden. Leave to rest for 1 hour. Serve with your favourite cheese, pickles or drunken figs.

5 For the figs, combine them with sherry, water and maple and simmer over a gentle heat for 8-10 minutes until syrupy

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.