Name: Country-style pork and chicken terrine
Cook time: 140 min
Total time: 140 min
Yield: 6
Ingredients: 350 gram chicken thigh fillets, chopped coarsely; 400 gram boned pork belly, rind removed, chopped coarsely; 300 gram piece calves liver, trimmed, chopped coarsely; 3 rindless bacon rashers (195g), chopped coarsely; 3 clove garlic, crushed; 2 teaspoon finely chopped fresh thyme; 10 juniper berries, crushed; 2 tablespoon port; 1/4 cup (60ml) dry white wine; 1 egg; 1/4 cup (35g) unsalted pistachios, roasted

Country-style pork and chicken terrine

This rustic terrine makes a lovely lunch or starter. Serve with crusty french bread and cornichons (gherkins), if desired.

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Serves 6

Cook

2H 20M

Ingredients

350 gram chicken thigh fillets, chopped coarsely

400 gram boned pork belly, rind removed, chopped coarsely

300 gram piece calves liver, trimmed, chopped coarsely

3 rindless bacon rashers (195g), chopped coarsely

3 clove garlic, crushed

2 teaspoon finely chopped fresh thyme

10 juniper berries, crushed

2 tablespoon port

1/4 cup (60ml) dry white wine

1 egg

1/4 cup (35g) unsalted pistachios, roasted

Method

1.Preheat oven to 150°C/130°C fan-forced. Oil 1.5-litre (6-cup) ovenproof terrine dish.

2.Blend or process meats, separately, until coarsely minced; combine in large bowl with remaining ingredients.

3.Press meat mixture into terrine dish; cover with foil. Place terrine dish in baking dish; pour enough boiling water into baking dish to come halfway up side of terrine dish. Bake 1 hour. Uncover; bake a further 1 hour or until cooked through.

4.Remove terrine dish from baking dish; cover terrine with baking paper. Weight with another dish filled with heavy cans; cool 10 minutes then refrigerate overnight.

5.Turn terrine onto serving plate; serve sliced, at room temperature.

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