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Chicken, Pork, Cranberry & Pistachio Terrine

Course Starters
Keyword Chicken, Dairy Free, Egg Free, Gluten Free, Pork
Allergen Dairy-free, Egg-free, Gluten Free
Protein Chicken, Pork
Member Free
Servings 12
Calories 304

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 shallots large, finely diced
  • 2 tbsp fortified wine port, brandy or sherry also work
  • 2 chicken breasts skin & fat removed, chopped into small cubes
  • 500 g pork mince
  • 0.5 cup pistachios chopped
  • 0.5 cup dried cranberries
  • 1 tsp ground nutmeg
  • 0.25 cup sage leaves chopped, plus extra to serve
  • 1 tsp sea salt
  • 1 tsp cracked black pepper
  • 12 bacon 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.
    1 tbsp extra virgin olive oil, 2 shallots, 2 tbsp fortified wine
  • 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, 0.5 cup pistachios, 0.5 cup dried cranberries, 1 tsp ground nutmeg, 0.25 cup sage leaves, 1 tsp sea salt, 1 tsp 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.
    0.25 cup sage leaves