Pork & chicken terrine
- 09.03.2017
- 1 426
This pork and chicken terrine may take a little work ahead of time, but it makes the best sharing food served with crunchy salad.
Recipe «Pork & chicken terrine» presented in category Recipes / Meat, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 20 long slices flat pancetta, 1 tbsp extra virgin olive oil, plus extra to drizzle, 1 onion, finely chopped, 1 tsp juniper berries , crushed, 2 tbsp brandy , 500g pork mince, 1/2 tsp freshly grated nutmeg, 2 tbsp chopped flat-leaf parsley , 2 tsp chopped thyme leaves, 2 tbsp pistachio kernels, 170g chicken breast fillet.
Ingredients:
- 20 long slices flat pancetta
- 1 tbsp extra virgin olive oil, plus extra to drizzle
- 1 onion, finely chopped
- 1 tsp juniper berries , crushed
- 2 tbsp brandy
- 500g pork mince
- 1/2 tsp freshly grated nutmeg
- 2 tbsp chopped flat-leaf parsley
- 2 tsp chopped thyme leaves
- 2 tbsp pistachio kernels
- 170g chicken breast fillet
Instructions
- Preheat the oven to 180°C. Line a 9cm x 17cm (1-litre) terrine or loaf pan with 12 pancetta slices, leaving enough overhanging the sides to enclose the top.
- Chop remaining 8 pancetta slices. Heat oil in a frypan over medium-high heat, then cook pancetta and onion, stirring, for 5 minutes until onion has softened and pancetta starts to crisp.
- Add the juniper berries and brandy and simmer for 1-2 minutes until most of the liquid has evaporated. Transfer to a bowl and cool. Add the mince, nutmeg, herbs and nuts, then season well and mix with your hands.
- Pack terrine with half the pork mixture. Slice the chicken lengthways into 4 thin slices and arrange on the top, overlapping slightly so there are no gaps. Add remaining pork, pressing down well, then cover with overhanging pancetta.
- Cover terrine with foil, then place in a roasting pan. Pour in enough boiling water to come halfway up the sides of the terrine, then bake for 1 hour. Remove foil and bake for a further 10 minutes or until the pancetta is crisp on top. Remove terrine from roasting pan and cool.
- Drain off any excess juices from the terrine, then place on a baking tray. Cover the top with foil, cut a piece of cardboard to fit, then place on top. Weigh terrine down with cans. Chill overnight.
- The next day, bring terrine to room temperature. Turn out onto a board or platter, then slice thickly. Drizzle with a little olive oil and serve with the farmers' market salad.