Turkey & pistachio terrine
SERVES 8-10
This makes such an elegant centrepiece for the table, either as a starter or as part of the main meal. They’re also very simple to make.
250g prosciutto
1 tbsp butter
1 medium onion, finely chopped
100ml cognac or brandy
300g turkey thigh fillet, chopped
400g turkey breast fillet,
chopped
120g pork mince
120g chicken mince
150g spinach, chopped
1 tbsp green peppercorns
¾ cup fresh breadcrumbs
1 cup pistachio nuts, roughly
chopped, some still whole
4 sage leaves, shredded
1 tsp lemon zest
1½ tsp sea salt
1 egg
Crostini, redcurrant or cranberry jelly, cornichons or gherkins, to serve
1 Preheat oven to 180°C. Oil either a ceramic terrine dish or loaf tin (30cm x 10cm x 7cm deep) with prosciutto, overlapping each slice. Make sure to leave plenty of overhang as this will be folded over at the end to enclose the meats.
2 Melt the butter in a small frypan and sauté the onion until soft. Turn up the heat until sizzling and add the cognac. Simmer for 1 minute, then cool.
3 In a large bowl, mix the cooked onion with the remaining ingredients using your hands.
Fill the prosciutto-lined dish with the mixture and fold over the prosciutto to enclose. Cover with a double layer of baking paper. Place the dish in a roasting pan and pour hot water around the terrine dish to come halfway up the sides.
4 Bake for 1 hour or until firm to touch. Remove from the oven and chill overnight, under weights. I place a small chopping board (or piece of cardboard) on top and a few heavy cans.
5 To serve, turn the terrine out of the dish. If there is any liquid, drain. Cut into thick slices and serve with crostini, redcurrant jelly and cornichons.