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Chicken and pistachio terrine
Chicken and pistachio terrine
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Elevate your cooking game with this gourmet chicken terrine recipe for a fancy restaurant experience at home.
Ingredients:
  • 2 medium brown onions, finely chopped
  • 20.00 ml finely chopped fresh rosemary
  • 750g Free Range Chicken Mince
  • 140g (2 cups) breadcrumbs, made from day-old bread (crusts included)
  • 75g (1/2 cup) unsalted pistachio nuts , shelled
  • 2 eggs
  • 46.80 gm wholegrain mustard
  • 2.40 gm salt
  • Ground black pepper, to taste
  • 12-14 22cm-long slices moist prosciutto
  • 9.20 gm olive oil, extra Fresh rosemary sprigs, to garnish
Instructions:
  • Heat your oven to a toasty 180°C.
  • In a large frying pan over medium-low heat, warm the olive oil. Sauté the onions for 8-10 minutes until they are soft. Stir in the garlic and rosemary and continue cooking for 5 more minutes until the onions are very soft. Allow the mixture to cool slightly before proceeding.
  • Mix together the onion mixture, chicken mince, breadcrumbs, pistachio nuts, eggs, mustard, salt, and pepper in a large bowl until fully combined, using your hands for best results.
  • Overlap two 50cm lengths of foil by 8cm along the long sides.
  • Lay prosciutto slices in 2 rows on foil, overlapping edges to form a rectangle. Spread chicken mixture down the center, shape into log. Fold prosciutto over to cover, tuck in edges, brush with olive oil. Wrap in foil, seal edges.
  • - Bake the terrine in a baking dish in the preheated oven for 50 minutes. - After baking, uncover, drain off juices, cover again, and refrigerate until cold. - Garnish with rosemary sprigs, slice, and serve with tomato & apple relish.

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