One of the things that I love to eat when I visit France is a Terrine. You can find them everywhere. At the open air markets, in the cafés and even in Monoprix (a normal supermarket). Not just one either, there is always a choice. I am not someone who eats a lot of meat but for some reason I love my terrines. When I invited my friend Tak to Chirstmas, one year my mother brought entrée and it was a chicken and pecan terrine. Tak has never stopped talking about it. In fact he said it was the highlight of the meal! As that was the only thing I did  NOT cook I was not impressed. Anyway I decided to make the lovely Tak  a terrine. I was searching for the recipe and came across several for Chicken Pork and Pistachio Terrines instead so I made this one.

It is delicious and I am sure Tak will be happy.

Recipe

INGREDIENTS
  • 250g (9 oz) rindless streaky bacon
  • 350g (12 oz) chicken breast fillets, cut into pieces
  • 250g (9 oz) lean minced pork
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 55g (2 oz) shelled pistachio nuts
  • 1 small egg, beaten
  • salt and pepper
  • METHOD
  1. Preheat oven to 180°C/fan 160°C/gas 4. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (4 inches). Put half the chicken into a food processor or blender and blend until finely chopped. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Spoon the mixture into the tin and fold over the overhanging strips of bacon.
  2. Cover with a double thickness of foil. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Cook in the oven for 1½ hours. Remove the terrine from the roasting tin and leave to cool, then chill until firm.
  3. Turn out and cut into chunky slices.
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