Advanced: Soy-Free Black and White Pudding Terrine with Apple Chutney

Instructions

1. 1Preheat your oven to about 165°C (160°C). Lightly grease a loaf pan.
2. 2In a large bowl, combine the about 450 g Ground Pork, 1/2 cup Oatmeal, 1/4 cup Rice Flour, 1/2 cup Dairy-Free Cream, and 1 tsp Spices (allspice, cloves, nutmeg). Mix until just combined.
3. 3In a separate large bowl, combine the about 450 g Ground Beef, 1/2 cup Oatmeal, 1/4 cup Rice Flour, 1/2 cup Dairy-Free Cream, and 1 tsp Black Pudding Spices (blood powder, etc.). Mix until just combined.
4. 4Spoon half of the white pudding mixture into the prepared loaf pan and press down firmly. Then, carefully spoon the black pudding mixture over the white pudding layer and press down firmly. Finally, add the remaining white pudding mixture on top and press down firmly again.
5. 5Bake for 1 hour, or until the internal temperature reaches 71°C.
6. 6Remove the loaf pan from the oven and let it cool completely on a wire rack. Once cooled, cover the pan and chill in the refrigerator for at least 2 hours, or until firm.
7. 7While the terrine is chilling, prepare the apple chutney. Peel, core, and dice the 3 Apples into 1.27 cm pieces. Finely dice the 1 Onion. In a medium saucepan, combine the diced apples, diced onion, 1/4 cup Apple Cider Vinegar, and 1/4 cup Brown Sugar. Bring to a simmer over medium heat and cook for 20-30 minutes, stirring occasionally, until the mixture has thickened and the apples are tender.
8. 8Once the terrine is chilled and firm, carefully slice it into 6 portions. Serve each portion with a generous spoonful of the apple chutney.

Substitutions

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