CHICKEN AND PORK TERRINE

INGREDIENTS
1 tbsp Olive Oil, plus extra to brush
1 onion, finely chopped
2 tsp brandy, optional
12 rasher smoked streaky bacon
2 skinless chicken breasts, cut into 1cm pieces
500g pack pork mince
50g pistachios, roughly chopped
50g dried cranberries
¾ tsp freshly grated nutmeg
2 tyme sprigs, leaves picked off

METHOD

  1. Heat the oil in a medium pan and gently cook the onion for 10 mins until softened.  Carefully add the brandy, if using, and bubble for 30 seconds, then tip mixture into a large bowl and set aside to cool
  2. Pre-heat oven to 180 (160 fan) gas 4.  use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides.  To the cooled onion, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together
  3. Press the mixture into the loaf tin, leveling the surface.  Fold any overhanging bacon over the filling; cover with remaining rashers.  Press down again to make sure the surface is smooth.  Lightly oil a small sheet of aluminium foil and press on top of the loaf tin.  Wrap tin well in a further double layer of foil, then put into a roasting tin
  4. Half fill the roasting tin with boiling water from the kettle and carefully transfer to the oven.  Cook for 1½ hours until the terrine feels solid when pressed.  Lift tin out of the water.  Unwrap the outer layers of foil (leaving the greased foil layer in place).  Carefully pour out any liquid from the terrine (this will set into a jelly if not done).  Leave to cool
  5. Sit the loaf tin on a baking tray and sit three tins of tomatoes or similar on top of the terrine (resting on the foil layer).  Chill overnight

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