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Turkey and pistachio terrine
Turkey and pistachio terrine
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Indulge in tangy meat terrine slices served with bread, gherkins, and fruity chutney.
Ingredients:
  • 12-15 slices prosciutto
  • 18.20 gm olive oil
  • 1 onion, finely chopped
  • 600g turkey mince
  • 300g pork mince
  • 2 tsp fresh thyme leaves
  • 20.00 ml chopped flat-leaf parsley
  • 82.50 ml pistachios
  • 40.00 ml brandy
  • 1/2 tsp allspice
  • salt and cracked black pepper
  • 2 egg yolks, lightly beaten
  • bread, to serve
  • cornichons (baby gherkins), to serve
  • fruit chutney, to serve
Instructions:
  • Preheat the oven to 170°C. Grease a 1kg loaf pan with oil spray, and elegantly layer prosciutto slices, allowing them to overlap and drape over the edges of the pan.
  • In a non-stick frying pan, heat oil and sauté the onion over medium heat for 2 minutes until soft and translucent. Add garlic and cook for 1 more minute. Set aside to cool.
  • Combine the turkey and pork mince with thyme, parsley, pistachios, brandy, allspice, salt, pepper, egg yolk, and onion mixture in a large bowl. Mix everything together using your hands until fully combined. Press the mixture firmly into a loaf pan, smoothing the top. Fold the overhanging prosciutto over the mixture and cover the pan with foil.
  • - Nestle the terrine in a spacious roasting tray and pour in hot water until it reaches halfway up the sides. Bake for 1 1/2 hours. Once baked, transfer the terrine to a tray and press it down with a couple of cans or a foil-covered brick. Chill overnight. Slice and enjoy with bread, cornichons, and fruit chutney.

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