Niki’s chicken and pork terrine
(at time of publication)
- 450g chicken mince
- 400g (about 4) pork sausages (I used Branco’s continental pork)
- 1 clove garlic, finely chopped
- 1 spring onion, finely chopped
- 1 rasher shoulder bacon, chopped in small pieces
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 tablespoons shelled pistachio nuts
- ¼ cup white wine
- white pepper, freshly ground
- 2 tablespoons chopped fresh parsley
- 180g chicken livers
1 Preheat oven to 160°C. Squeeze sausage insides out of skins into a large bowl. Add all remaining ingredients except chicken livers. Use hands to mix together well.
2 Place chicken livers in a blender or processor and whiz into a smooth slurry. Add this to meat mixture, season and mix it all together well.
3 Place terrine mixture into a loaf tin and smooth the top. Place inside a roasting dish and fill roasting dish with water — halfway up the sides of loaf tin.
4 Cook in oven for 1 1/4 hours. Check it by inserting a knife or skewer: it’s cooked when juices run clear.
5 Cool terrine in tin then cover with a layer of plastic wrap and a layer of tinfoil. Place a weight on top of terrine to press (I used another loaf tin loaded with cans of food), and leave overnight in the fridge.
Make it gluten free: Use gluten-free sausages and bacon.
This terrine keeps for several days in the fridge and freezes well, too. Slice it up or freeze it whole.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 3g
Dietary fibre 1g
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