Name: Potted farmhouse terrines
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Ingredients: 500 gram chicken breast, chopped; 500 gram pork chops, rind removed, fat left on, chopped; 250 gram rindless bacon, chopped; 2 tablespoon brandy; 1 garlic clove, chopped; 1 teaspoon fresh thyme leaves; 1/2 cup toasted pistachio nuts; 2 egg whites, beaten; pickles, to serve

Ingredients

500 gram chicken breast, chopped

500 gram pork chops, rind removed, fat left on, chopped

250 gram rindless bacon, chopped

2 tablespoon brandy

1 garlic clove, chopped

1 teaspoon fresh thyme leaves

1/2 cup toasted pistachio nuts

2 egg whites, beaten

pickles, to serve

Method

1.Preheat oven to moderate, 180°C. Lightly grease and line four 1 1/4-cup ramekins with baking paper.

2.In a food processor, add 2/3 of the meats, brandy, garlic, thyme and season to taste. Process until a chunky paste forms. Add the remaining meats and the nuts. Pulse to roughly blend into the first mixture.

3.Transfer to a large bowl. Fold egg whites through. Divide mixture between ramekins. Press down firmly with a spatula.

4.Place ramekins into a baking dish. Add enough hot water to come halfway up the sides of ramekins. Cover dish tightly with foil and a lid (or an inverted oven tray).

5.Bake for 1 hour. Reduce oven to slow, 150°C, and bake for a further 25-30 minutes, until cooked through. Remove from dish and cool. Chill, covered, until required. Serve with pickles.

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Ingredients

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