Chicken, Pork Belly and Pistachio Terrine

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Chicken, Pork Belly and Pistachio Terrine
Summertime delight to be served with salad and a fruity chutney.
Chicken, Pork Belly and Pistachio Terrine
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Summertime delight to be served with salad and a fruity chutney.
Servings Prep Time Cook Time
6people 25minutes 1hour
Servings Prep Time
6people 25minutes
Cook Time
1hour
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Heat the oven to 170°C (gas mark 3). Lightly grease a 1½ litre terrine or loaf tin.
  2. Line the tin with the bacon rashers, slightly overlapping each rasher and leaving 5cm overhanging the tin.
  3. Melt the butter in a frying pan over low heat. Add the onions and garlic and cook until soft and just coloured. Transfer to a large bowl.
  4. Add the chicken mince, chopped pork belly, pancetta, nuts, brandy, herbs and lemon zest to the bowl and mix.
  5. Season well with salt and freshly ground black pepper. Half fill the terrine tin with the mixture, firming it down and levelling the top. Fold over the overlapping bacon.
  6. Cover the dish with a lid or foil and place in a deep baking tin. Pour enough boiling water into the baking tin to come halfway up the side of the terrine dish.
  7. Bake for 90 minutes, or until the terrine is firm and the juices run clear. Remove the terrine dish from the water and allow it to cool in the dish. Chill well before serving.
  8. To serve, turn the terrine out of the dish and cut into thick slices. Serve with salad leaves, crusty bread and a fine chutney.
Recipe Notes

Make sure that your terrine is well seasoned - to check the seasoning, fry a small piece of the mixture and taste it.

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