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Chicken and bacon terrine
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Prep Time:
45 minutes
Cook Time:
450 minutes
Total Time:
495 minutes
Try Dani Venn's stunning Chicken and Bacon Terrine on crispy baguette slices for a delightful canape.
Ingredients:
  • 7 slices of middle bacon, rind removed
  • 42.50 gm of sultanas or raisins
  • 500g chicken thighs, roughly chopped
  • 3 sprigs rosemary, finely chopped
  • 1/2 bunch parsley leaves, finely chopped
  • 5 sprigs thyme, removed from stem, finely chopped
  • 1 orange, zest
  • 1 lemon, zest
  • 2–4.80 gm salt
  • 300g pork mince
  • 400g chicken breast, small dice
Instructions:
  • Preheat your fan-forced oven to 200C and lightly grease a terrine mould.
  • Cut the bacon into long strips. Arrange the strips in the terrine mould, slightly overlapping them. Allow the bacon to hang over the sides of the mould, as it will be used to cover the terrine later. Place shorter bacon pieces at the ends of the mould. Dice any leftover bacon finely and set aside.
  • Soak raisins or sultanas in hot water to plump them up.
  • In a food processor, combine chopped chicken thighs and pulse until a coarse paste forms. Add rosemary, parsley, thyme, orange and lemon zest, pork mince, leftover bacon, and a generous amount of salt. Pulse until mixture is fully combined.
  • Layer one-third of the chicken mixture into the terrine mould, pressing firmly for an even base. Add half of the diced chicken on top, pressing down firmly. Sprinkle with one-third of the sultanas or raisins. Repeat with the remaining chicken mixture, chicken breast, and sultanas. Finish with the remaining chicken mixture for the top layer of the terrine.
  • Wrap the bacon strips around the terrine like a cozy blanket. Seal with aluminum foil and top with the terrine mold lid.
  • Place the terrine mould in a deep baking dish and fill it with two-thirds hot water. Bake in the oven for 1 hour or until the terrine reaches an internal temperature of 65°C. Once cooked, remove from the baking dish and let it sit in the fridge for a few hours before serving, ideally overnight for the best results.
  • If difficult to remove from terrine mould, briefly soak in hot water, then unmould and chill. Serve sliced into 3cm thick pieces with toasted baguette.

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