Chicken Family friendly Main Italian

Veal terrine with cherry sauce

Name: Veal terrine with cherry sauce
Prep time: 395 min
Cook time: 80 min
Total time: 475 min
Yield: 6
Cuisine: /italian
Ingredients: 20 slices flat pancetta; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 garlic clove, crushed; 2 teaspoons chopped thyme leaves; 750g mixture of pork and veal mince; 1 egg, lightly beaten; 1/2 cup (35g) fresh breadcrumbs; 1/2 cup (75g) pistachio kernels; 2.00 cup (150g) pitted cherries; 3 chicken tenderloin fillets, trimmed; Crispbread, to serve; 100g dried cranberries; Finely grated zest and juice of 1 orange; 1 cinnamon quill; 1/3 cup (75g) caster sugar; 1/4 cup (60ml) Marsala (Sicilian fortified wine)

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Salty pancetta encloses a veal terrine scattered with sweet seasonal cherries in this traditional Italian Christmas starter.

20 slices flat pancetta
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 teaspoons chopped thyme leaves
750g mixture of pork and veal mince
1 egg, lightly beaten
1/2 cup (35g) fresh breadcrumbs
1/2 cup (75g) pistachio kernels
1 cup (150g) pitted cherries
3 chicken tenderloin fillets, trimmed
Crispbread, to serve

Cherry sauce

1 cup (150g) pitted cherries
100g dried cranberries
Finely grated zest and juice of 1 orange
1 cinnamon quill
1/3 cup (75g) caster sugar
1/4 cup (60ml) Marsala (Sicilian fortified wine)

Method

1.

Preheat the oven to 170°C. Line a 1.5L terrine with pancetta, leaving enough overhanging the sides to fold over the top.
2.

Heat oil in a frypan over medium-low heat. Cook onion, garlic and thyme, stirring, for 3-4 minutes until softened. Cool slightly, then add mince, egg, breadcrumbs, pistachios and cherries. Season, then mix well to combine.
3.

Press half the mince mixture into the terrine and arrange chicken down the centre. Pack with remaining mince mixture and fold over excess pancetta. Cover with foil and place in a deep roasting pan. Fill pan with enough boiling water to come halfway up the sides of the terrine. Bake for 1 hour. Cool to room temperature.
4.

Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
5.

The next day, for the sauce, place all the ingredients in a pan over medium heat and bring to a simmer, stirring to dissolve sugar. Cook, stirring occasionally, for 15 minutes or until thickened. Cool.
6.

Turn out terrine and slice. Serve with the cherry sauce and crispbread.