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Pork & chicken terrine
Pork & chicken terrine
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Prep Time:
420 minutes
Cook Time:
80 minutes
Total Time:
500 minutes
Delicious pork and chicken terrine, perfect for sharing with a side of crisp salad.
Ingredients:
  • 20 long slices flat pancetta (see note)
  • 18.20 gm extra virgin olive oil, plus extra to drizzle
  • 1 onion, finely chopped
  • 1 tsp juniper berries (see note), crushed
  • 40.00 ml brandy
  • 500g pork mince
  • 1/2 tsp freshly grated nutmeg
  • 40.00 ml chopped flat-leaf parsley
  • 2 tsp chopped thyme leaves
  • 40.00 ml pistachio kernels
  • 170g chicken breast fillet
Instructions:
  • Preheat the oven to 180°C and prepare a terrine or loaf pan by lining it with 12 slices of pancetta, ensuring they overhang the sides to wrap the top.
  • Finely chop the remaining 8 slices of pancetta. Heat oil in a frypan over medium-high heat. Add chopped pancetta and onion, stirring occasionally, until the onion has softened and the pancetta starts to crisp, about 5 minutes.
  • Combine the juniper berries and brandy in a pan and simmer for 1-2 minutes until the liquid reduces. Transfer the mixture to a bowl to cool. Mix in the mince, nutmeg, herbs, and nuts, season generously, and combine everything thoroughly using your hands.
  • Layer half of the pork mixture into the terrine. Thinly slice the chicken lengthwise into 4 pieces and layer them on top, slightly overlapping to fill the surface. Top with the remaining pork, pressing down firmly, and cover with the overhanging pancetta.
  • Wrap the terrine in foil and set it in a roasting pan. Fill the pan with boiling water halfway up the sides of the terrine. Bake for 1 hour. Uncover and bake for 10 more minutes until the pancetta is crispy. Take the terrine out of the roasting pan and let it cool.
  • Remove any liquids from the terrine and transfer it to a baking tray. Cover the top with foil and place a piece of cardboard cut to fit on top. Use canned goods to press down on the terrine. Refrigerate overnight.
  • Allow the terrine to come to room temperature. Gently transfer it onto a board or platter, then cut into thick slices. Finish with a drizzle of olive oil and enjoy alongside a farmers' market salad.

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