2tablespoonsfortified wineport, brandy or sherry also work
2chicken breastsskin & fat removed, chopped into small cubes
500gpork mince
1/2cuppistachioschopped
1/2cupdried cranberries
1teaspoonground nutmeg
1/4cupsage leaveschopped, plus extra to serve
1teaspoonsea salt
1teaspooncracked black pepper
12bacon rashers
Instructions
Preheat the oven to 180°C conventional (160°C fan-forced).
Place a medium frying pan over medium–low heat. Add the olive oil and shallot and cook, stirring, for about 5–7 minutes until the shallot softens and becomes translucent. Turn the heat up slightly and add the fortified wine (it should bubble). Stir through for 1 minute and remove the pan from the heat. Set aside to cool.
In a large bowl, place the chopped chicken breast, pork mince, pistachios, dried cranberries, ground nutmeg, sage leaves, salt and pepper. Add the cooled shallot mix and use your hands to combine really well.
2 chicken breasts, 500 g pork mince, 1/2 cup pistachios, 1/2 cup dried cranberries, 1 teaspoon ground nutmeg, 1/4 cup sage leaves, 1 teaspoon sea salt, 1 teaspoon cracked black pepper
Use the bacon rashers to line the inside of a 900 g loaf tin, leaving excess to hang over the sides of the tin. Press the pork/chicken mix into the loaf tin and make sure it’s firm. Cover the top with bacon, then wrap the terrine in a double layer of foil before baking.
12 bacon rashers
Half-fill a deep roasting dish with boiling water from the kettle. Place the terrine in the middle of the dish, so the water comes up about halfway. Bake for 1 1/2 hours. Remove the foil, then carefully pour out the liquid in the bottom of the loaf tin. Rewrap the tin, place it on a baking tray and cover it with something heavy (cans of tomatoes work well). Store in the fridge overnight.
Before serving, preheat the oven to 200°C conventional (180°C fan-forced).
Unwrap the terrine and place it on a baking tray. Roast for about 20 minutes until the bacon has coloured and the terrine has warmed through. Top with sage leaves, then slice and serve warm with crackers, chutney, jam and cornichons.
