Impress your family and guests this Christmas, with this delicious appetiser, our Pork & Duck Terrine with Homemade Fig and Walnut Bread.
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
1 egg, lightly whisked
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.
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.
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.
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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