Chicken and pistachio terrine
- Preparation time:
- 20 mins plus overnight chilling time
- Cooking time:
- 1 hour
- Serves:
- 8-10
Made a day in advance, this rich, delicious terrine is ideal for lunch with friends or a fancy picnic. To make it extra special, serve with slices of Gruyère.
100g unsalted butter
6 cloves garlic, finely diced
1 onion, finely diced
½ Tbsp ground cumin
½ Tbsp ground coriander
½ Tbsp ground allspice
80ml brandy
2 Tbsp olive oil
600g chicken thigh fillet, skin on, cut into 2cm cubes
400g skinless chicken breastfillets, cut into 2cm cubes
6 sprigs thyme, leaves picked
1 Tbsp sea-salt flakes
¼ tsp freshly ground black pepper
Finely grated rind of
1 orange
150g pistachios
400g pork mince
2 eggs, lightly beaten
1 Tbsp green peppercorns
75g fresh breadcrumbs (made from day-old bread)
150g flat-leaf parsley leaves, blanched, roughly chopped (see Cook’s tip, opposite)
Soft bread rolls, to serve
Butter lettuce, to serve
Fruit chutney, to serve
Ingredients
200g prosciutto, thinly sliced100g unsalted butter
6 cloves garlic, finely diced
1 onion, finely diced
½ Tbsp ground cumin
½ Tbsp ground coriander
½ Tbsp ground allspice
80ml brandy
2 Tbsp olive oil
600g chicken thigh fillet, skin on, cut into 2cm cubes
400g skinless chicken breastfillets, cut into 2cm cubes
6 sprigs thyme, leaves picked
1 Tbsp sea-salt flakes
¼ tsp freshly ground black pepper
Finely grated rind of
1 orange
150g pistachios
400g pork mince
2 eggs, lightly beaten
1 Tbsp green peppercorns
75g fresh breadcrumbs (made from day-old bread)
150g flat-leaf parsley leaves, blanched, roughly chopped (see Cook’s tip, opposite)
Soft bread rolls, to serve
Butter lettuce, to serve
Fruit chutney, to serve
Method
1. Preheat oven to 170°C.
2. Line a 10 x 30cm terrine mould (with lid) with prosciutto, overlapping and hanging over edges.
3. Melt 50g of the butter in a large frying pan over a medium heat. Add garlic and onion and cook for 3 minutes. Increase heat to high. Add spices and cook for 1 minute. Stir in brandy. Transfer mixture to a large bowl.
4. Wipe pan with paper towel and return to a high heat. Add oil, remaining butter and all chicken and cook for 5 minutes or until golden.
5. Add chicken mixture and remaining ingredients to brandy mixture and stir to combine.
6. Spoon mixture into prepared mould, pressing down until mould is full. Fold over prosciutto to enclose. Top with a piece of baking paper, then a piece of foil and cover with lid.
7. Put terrine in a roasting pan and pour in enough boiling water to come halfway up sides.
8. Bake for 1 hour or until firm to the touch. Transfer to an oven tray and remove lid. Gently weight terrine down with a foil-covered brick and put in fridge to chill overnight.
9. To remove terrine from mould, carefully pour hot water over edges of mould and turn out onto a serving platter. Serve with bread rolls, lettuce and chutney on the side.
Notes
To blanch parsley, drop it into a small saucepan of boiling salted water for 15 seconds. Drain and refresh in very cold water, then drain and squeeze out excess water.
- Author:
- Stylist:
- Caroline Velik
- Photographer:
- Marina Oliphant
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