CHICKEN & PISTACHIO TERRINE
Serves: 8-10
3 oz (85 g) day-old bread, diced 2 tbsp(30ml)milk( any kind) 2 tbsp (30 ml) Cognac or other brandy (substitute the same amount of milk if preferred)
1 lb (450 g) boneless, skinless chicken breasts, cut into 1/2inch (1.25-cm) cubes, chilled
6 oz (170 g) boneless pork shoulder or other braising cut, diced, chilled
1 large egg, chilled
2 oz (55 g) shallots, finely chopped
1/4 cup (15 ml) roughly chopped fresh tarragon or chives
1 tsp (5 ml) fine sea salt
1/2 tsp (2.5 ml) dried thyme 1/2 tsp (2.5 ml) finely chopped dried rosemary
1/8 tsp (0.5 ml) freshly ground black pepper
1/8 tsp (0.5 ml) freshly grated nutmeg
1 tsp (5 ml) bacon fat, duck fat, or unsalted butter
1/3 cup (80 ml) raw pistachios
1. Make the terrine the day before serving. In a bowl, moisten the bread with the milk and Cognac. Refrigerate for 30 minutes.
2. In a food processor, combine the bread mixture with one-third of the chicken, one-third of the pork, and the egg. Process until finely ground; avoid over processing. Transfer to a large bowl. Add the remaining chicken and pork, along with the shallots, tarragon, salt, thyme, rosemary, black pepper, and nutmeg. Stir until thoroughly combined. Scoop out 1 teaspoon (5 ml) of the mixture and cook in a dry skillet over medium heat. Let cool, taste, and adjust the seasoning.
3. Preheat the oven to 325°F (160°C). Use the bacon fat to grease a 3-cup (750 ml) earthenware terrine about 5 × 7 inches (13 × 18 cm).
4. Chop 1 tablespoon (15 ml) of the pistachios and set aside for topping.
5. Layer one-third of the meat into the bottom of the terrine and sprinkle with half the unchopped pistachios. Repeat with another one-third of the meat and the remaining unchopped pistachios. Top with the remaining meat, smooth the surface, and sprinkle on the reserved chopped pistachios. Cover with the lid or a double layer of foil.
6. Put the terrine in a baking dish large enough to accommodate it and fill the baking dish halfway up with simmering water to create a bain-marie; it allows the terrine to cook evenly. Transfer to the oven and bake 1 1/4 hours. Remove the lid or foil and bake until golden at the top and thoroughly cooked, 15 minutes longer. A meat thermometer inserted into the centre of the terrine should register 160°F (70°C).
7. Cool completely, cover, and refrigerate 24 hours before serving.