Chicken and pork terrine

A traditional pork and chicken terrine, spiked with Chinese five spice, pistachio and wrapped in prosciutto. Store terrine in the fridge for up to 5 days. Begin this recipe 2 days ahead.

Recipe «Chicken and pork terrine» presented in category Recipes / Meat, to prepare this dish you will need no more 1:50 minutes. To make this dish at home by prescription from the author Gomer would need: 10 thin slices prosciutto, 1.2kg pork belly, skin removed, minced, 3 garlic cloves, crushed, 1 egg, lightly beaten, 1 tsp five spice powder , 1/4 cup brandy, 1/2 cup pistachios, 180g chicken breast, cut into long strips , Toasted baguette slices, to serve, Cornichons, to serve, Micro herbs, to serve.

Ingredients:

• 10 thin slices prosciutto 
• 1.2kg pork belly, skin removed, minced 
• 3 garlic cloves, crushed 
• 1 egg, lightly beaten 
• 1 tsp five spice powder 
• 1/4 cup brandy 
• 1/2 cup pistachios 
• 180g chicken breast, cut into long strips 
• Toasted baguette slices, to serve 
• Cornichons, to serve 
• Micro herbs, to serve 

Instructions

1. Preheat oven to 190C. Line a 1L (4-cup) loaf pan with 8 slices prosciutto, leaving some overhanging and reserving 2 slices for the top. In a bowl, combine pork, garlic, egg, five spice, brandy and pistachios.
2. Spread half the pork mixture along the bottom of the pan, lay chicken pieces on top, then spread over remaining pork mixture. Fold over the overlapping pieces of prosciutto and lay the 2 reserved slices on top. Cover with foil and place loaf pan into a roasting pan. Pour in enough boiling water to come halfway up the sides. Bake for 20 minutes, then reduce oven to 130C and bake for a further 1 1/2 hours. Remove from oven and allow to cool slightly. Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
3. The next day, unmould terrine and enclose tightly in plastic wrap. Chill for a further 24 hours.
4. Slice terrine and serve with baguette, cornichons and garnish with micro herbs.