Pork, chicken and apricot terrine
Serves 810
200g sliced streaky bacon to line tin
(about 6 slices)
300g boneless, skinless chicken
breasts
800g quality New Zealand pork mince 1 Tbsp crushed ginger
13⁄4 tsp ground allspice
2 Tbsp lime juice
2 Tbsp brandy
3 Tbsp Thai sweet chilli sauce
2 Tbsp chopped fresh oregano or 2 tsp dried 1⁄2 tsp salt 1⁄8 tsp chilli powder
120g New Zealand dried apricots,
chopped
60g dried cranberries, chopped
Method
Line the base of a sevencup capacity loaf tin (approximately 12cm x 22cm) with baking paper and lightly oil the sides.
Line the loaf tin with the streaky bacon, placing the bacon across the tin and allowing the ends to drape over the sides.
Cut the chicken breasts into 2cm3cm chunks and set aside.
Combine the remaining ingredients in a large bowl and mix thoroughly.
I use my hands to do this. Add the chunks of chicken and gently combine all the ingredients together and pack firmly into the baconlined loaf tin and fold the bacon ends over. It is important to pack the terrine mixture in firmly. This improves the consistency and makes it easier to slice.
Place a layer of baking paper directly over the top and then cover completely with foil, tucking the foil under the edges of the tin.
If convenient this can be refrigerated and left overnight to intensify the flavours.
When ready to cook.
Heat the oven to 180degC. Remove the terrine from the fridge to come to room temperature.
Place the loaf tin in a roasting dish and pour hot water into the roasting dish to come halfway up the sides of the loaf tin.
Cooking the terrine in a water bath slows down the cooking process and ensures the terrine is evenly cooked the whole way through.
Place the roasting dish in the preheated oven and cook for about one and a quarter hours or until the mixture feels firm and the juices run clear when tested by inserting a skewer into the terrine.
Remove the foil and cool for about an hour.
Pour the excess juices surrounding the terrine into a small bowl. Cover and chill. This sets and is delicious to eat cold or can be used as stock. Cover the terrine with baking paper and foil and weight it with a full bottle of wine or tinned fruit. Place in the fridge overnight.
Run a knife between the outside of the terrine and the tin to loosen it. Turn out on to a board and slice for serving.
Wrap remaining terrine in baking paper and foil and store in the fridge.
Will keep for 45 days.