Chicken and pork terrine with whisky, cranberries and pistachios
- December 2019
- serves 8-10
- Hands-on time 30 min, oven time 1 hour 35 minutes, plus overnight chilling
A make-ahead starter like no other, this chicken and pork terrine with whisky, cranberries and pistachios offer layers of festive flavour and will leave you and your guests wanting another.
We’ve got more exciting terrine recipes for you to discover, such as this classic ham hock terrine.
- 26.7g (10.4g saturated)
- 2.4g (2.1g sugars)
- 30g dried cranberries
- 6 tbsp whisky
- 18-22 rashers British free-range smoked streaky bacon
- 750g British free-range pork mince
- 125ml double cream
- ½ nutmeg, grated
- 2 large free-range chicken breasts, halved horizontally
- 50g shelled unsalted pistachios
- 2 pickled walnuts, thinly sliced
- Melba toast, pickled caperberries, cornichons and onions to serve
You’ll also need…
- 900g terrine or loaf tin
- Heat the oven to 180°C/160°C fan/gas 4. Put the cranberries and whisky in a small pan and warm through (or put in a heatproof bowl and microwave for 30 seconds). Set aside to cool.
- Line the terrine or loaf tin with the bacon, slightly overlapping the slices as you go to make a good seal and leaving some bacon overhanging at the ends and sides. Reserve a few rashers.
- Strain the whisky from the cranberries into a bowl (set the berries aside), then add the mince, cream, nutmeg and lots of salt and ground black pepper. Mix well with your hands.
- Spoon half the pork mixture over the base of the terrine (see tip), then scatter over half the cranberries. Put 2 pieces of chicken on top to cover, then sprinkle with half the pistachios and the pickled walnuts. Cover with the rest of the chicken, pistachios and cranberries, then the remaining pork mixture. Fold the overhanging streaky bacon to cover and use the extra rashers to seal the terrine.
- Cover the terrine with foil, then put on a baking tray and bake for 1 hour 20 minutes. Remove from the oven, uncover and leave to cool briefly, then pour off any cooking juices (discard). Put the terrine back on the tray, uncovered, then bake for 15 minutes to brown the bacon. Push
a skewer into the centre to check the juices run clear, then set aside.
- Meanwhile, cut a piece of card to fit the top of the terrine, wrap in foil, then put on top of the terrine with a few unopened cans on top to weight it down. This will compress the terrine and make it more sliceable. Leave to cool, then chill (weighted down) overnight in the fridge.
- Serve the terrine in slices with toasts, caperberries, cornichons and onions (see Make Ahead)
It might seem as though there’s too much filling, but press it down well as you layer it to fit.
The wrapped, chilled terrine will keep in the fridge for up
to 3 days.
A rich white such as viognier is good, but even better is a soft, berryish beaujolais.
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