For a cold appetiser or fancy addition to a charcuterie board, why not DIY a moist and flavourful chicken, pistachio and pork terrine?
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Preheat the oven to 180°C. Line a 8.5cm x 17.5cm (base measurement) loaf pan with slightly overlapping bacon slices, extending any overhanging bacon down the side, reserving 2-3 slices to enclose the top.
Place the brandy in a small saucepan over low heat. Cook for 1-2 mins or until brandy is just warm. Remove from heat and add cranberries. Set aside to cool.
Heat the oil in a medium frying pan over medium heat. Cook shallots and garlic, stirring, for 5 mins or until soft. Transfer to a large bowl. Strain brandy over the shallot mixture. Reserve the cranberries in a small bowl. Add the mince, pistachio, thyme and nutmeg. Season. Stir to combine.
Spoon half the mince mixture into the lined pan and smooth the surface. Sprinkle over half the cranberries. Arrange chicken slices over the cranberry, overlapping to fill any gaps. Sprinkle with remaining cranberries. Top with remaining mince mixture, pressing down firmly. Fold the overhanging bacon over the top. Arrange the reserved bacon over the top to enclose completely.
Cover the pan with foil and place in a deep roasting pan. Pour in enough boiling water to come halfway up the sides of the loaf pan. Bake for 1 hour. Remove foil and drain away any excess juices from the terrine. Bake for a further 15-20 mins or until the bacon is browned on top. Remove terrine from the roasting pan and cool for 1 hour.
Cut out a piece of cardboard to fit the top of the terrine. Cover the top of terrine with foil, then the piece of cardboard. Weigh the terrine down with cans and place in the fridge to chill overnight. Remove the cans, cardboard and foil, then invert terrine onto a chopping board. Use a sharp knife to cut into slices. Serve terrine with crusty bread, cornichons and radish.
Our loaf tin measurements were 8.5cm x 17.5cm (base measurement) and 11cm x 20cm (top measurement) with a depth of 7.5cm.
COOK. STORE. SAVE.
Clever storage: Once cooled completely, cover the cooked terrine in wrap and transfer to the fridge for up to 3 days or the freezer for up to 2 months.
Terrine is a smooth, savoury and chunky meatloaf that you often see as part of a charcuterie board. You may see different cuts of meat, dried fruit, spices, herbs and nuts in a terrine, like in this recipe for chicken and pork terrine. While both originated in France, terrine is different to pâtés, which are mainly made from chicken or duck liver. Pâtés are also much smoother and are singular in texture, whereas terrines are chunkier and have different textures in each mouthful. Terrines are usually served cold or at room temperature, while pâtés can be served cold, hot or at room temperature. This is the best pork terrine recipe if you’re searching for an elegant starter for a long lunch or dinner party. It’s packed with flavour, tender and moist, and is easily made ahead of time.
Here is how to successfully make chicken and pork terrine with pistachio:
Include a combo of chicken and pork mince, as the pork is higher in fat and helps add extra moisture to your terrine.
Choose streaky bacon to go on the outside of your terrine, as the higher fat content helps add extra moisture.
If you don’t want to use pistachio, use almonds or walnuts instead.
To test if your terrine is flavoured enough, cover a tablespoon of the mixture in wrap and poach it in water. After it’s been chilled in the fridge, taste to see if you need to add more seasoning.
Terrine needs to be covered with foil and cooked in a water bath while in the oven. The mould that will hold the terrine needs to be placed in a roasting pan filled with hot water. The water should come up to the rim of the terrine mould.
Invest in a meat thermometer, as you will use this to check that the terrine is cooked enough – 65°C to 71°C in the centre of the terrine is the measurement you’re after. If you don’t own a thermometer, use your fingertip to gently press the top. If the terrine is quite firm and the juices are clear, it is ready.
To release the terrine from the mould more easily, soak the outside of the mould in warm water for 10 seconds first.
First, use a clean, damp cloth to wipe away any jelly formed on the outside of the terrine.
Allow the terrine to cool completely, then chill in the fridge before slicing into thick slices.
To cut a slice of terrine, use a sharp knife to gently saw the terrine, wiping the knife blade between each cut.
Serve the cut slices on a board with crusty bread, butter, chutney, relish and/or pickles.
Chicken and pork terrine recipes like this one are great to serve at Christmas or New Year’s parties, especially in Australia when we are in the midst of summer. Because it is eaten cold or at room temperature, you can take it to picnics and barbecues, and it also makes an elegant addition to a high tea.
Follow the recipe and tips and see how easy it is to make your own chicken pork terrine. If you’re after a vegetarian version, why not try this recipe for avocado terrine with toasted corn salsa? And if you really want to DIY everything on your charcuterie board, check out these recipes for DIY pickles, peach, nectarine and tomato relish and smoked salmon toasts.