Chicken Main

Chicken and pork terrine

Name: Chicken and pork terrine
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 8
Ingredients: 10 thin slices prosciutto; 1.2kg pork belly, skin removed, minced (ask your butcher to do this); 3 garlic cloves, crushed; 1 egg, lightly beaten; 1 tsp five spice powder; 1/4 cup (60ml) brandy; 1/2 cup (75g) pistachios; 180g chicken breast, cut into long strips; Toasted baguette slices, to serve; Cornichons, to serve; Micro herbs, to serve

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15m

1h 50m

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by Valli Little

delicious. team

Oct 03, 2015

Studded with pistachios and wrapped in prosciutto, this chicken and pork terrine is a serious head-turner.

10 thin slices prosciutto
1.2kg pork belly, skin removed, minced (ask your butcher to do this)
3 garlic cloves, crushed
1 egg, lightly beaten
1 tsp five spice powder
1/4 cup (60ml) brandy
1/2 cup (75g) pistachios
180g chicken breast, cut into long strips
Toasted baguette slices, to serve
Cornichons, to serve
Micro herbs, to serve

Method

1.

Preheat oven to 190°C. Line a 1L (4-cup) loaf pan with 8 slices prosciutto, leaving some overhanging and reserving 2 slices for the top. In a bowl, combine pork, garlic, egg, five spice, brandy and pistachios.
2.

Spread half the pork mixture along the bottom of the pan, lay chicken pieces on top, then spread over remaining pork mixture. Fold over the overlapping pieces of prosciutto and lay the 2 reserved slices on top. Cover with foil and place loaf pan into a roasting pan. Pour in enough boiling water to come halfway up the sides. Bake for 20 minutes, then reduce oven to 130°C and bake for a further 11/2 hours. Remove from oven and allow to cool slightly. Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
3.

The next day, unmould terrine and enclose tightly in plastic wrap. Chill for a further 24 hours.
4.

Slice terrine and serve with baguette, cornichons and garnish with micro herbs.