Niki’s chicken and pork terrine

Serves: 12
Time to make: 1 hr 25 mins , plus overnight, for pressing
( Hands-on time: 10 mins )

Total cost: $ 2.00 / $ 24.00 per serve

(at time of publication)

Ingredients

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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 680kJ

Calories 162cal

Protein 21g

Total fat 8g

–Saturated fat 3g

Carbohydrates 5g

–Sugars 1g

Dietary fibre 1g

Sodium 400mg

Calcium 20mg

Iron 3.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.