Crisp pancetta encloses a veal terrine scattered with seasonal cherries in this traditional Italian Christmas starter.
- Preheat the oven to 170°C. Line a 1.5L terrine with pancetta, leaving enough overhanging the sides to fold over the top.
- Heat oil in a frypan over medium-low heat. Cook onion, garlic and thyme, stirring, for 3-4 minutes until softened. Cool slightly, then add mince, egg, breadcrumbs, pistachios and cherries. Season, then mix well to combine.
- Press half the mince mixture into the terrine and arrange chicken down the centre. Pack with remaining mince mixture and fold over excess pancetta. Cover with foil and place in a deep roasting pan. Fill pan with enough boiling water to come halfway up the sides of the terrine. Bake for 1 hour. Cool to room temperature.
- Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
- The next day, for the sauce, place all the ingredients in a pan over medium heat and bring to a simmer, stirring to dissolve sugar. Cook, stirring occasionally, for 15 minutes or until thickened. Cool.
- Turn out terrine and slice. Serve with the cherry sauce and crispbread.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set