Serve slices of this tangy minced meat terrine with fresh bread, baby gherkins and fruit chutney.
- Preheat oven to 170°C. Spray a 1kg loaf pan with oil spray then line with slices of prosciutto, overlapping them and leaving the ends of the prosciutto to hang over the sides of the pan.
- Heat the oil in a non-stick frying pan and add the onion. Cook over medium heat for 2 minutes or until soft and translucent. Add the garlic, cook for another minute then set aside to cool.
- Meanwhile, place the turkey and pork mince in a large bowl and add the thyme, parsley, pistachios, brandy, allspice, salt and pepper, egg yolk and onion mixture. Using your hands, mix until well combined then transfer the mixture to the loaf pan, pressing it down firmly. Smooth the top, then fold the overhanging prosciutto over the mixture and cover the pan with foil.
- Place the terrine in a large, deep roasting tray and fill the tray with enough hot water to come halfway up the sides. Bake for 1 1/2 hours. Remove terrine and place on a tray. Weigh down with a couple of cans or a brick covered in foil. Refrigerate overnight. Slice terrine and serve with bread, cornichons, and fruit chutney.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set