Pork & Chicken Terrine
Ingredients (Serves 10)
◆ 15g butter
◆ 1 onion, finely chopped
◆ 2 garlic cloves, finely chopped
◆ 16-18 rashers streaky bacon
◆ 1tbsp chopped fresh sage
◆ 750g 5% fat pork mince
◆ 50g dried apricots, finely chopped
◆ 2tbsp brandy
◆ 30g pistachio nuts
◆ 4 pickled walnuts, thinly sliced
◆ 300g skinless chicken breast fillets
◆ Salt and freshly ground black pepper
To garnish:
◆ Red and orange baby tomatoes, sliced
◆ Fresh thyme sprigs
1 Heat the butter in a small fr ying pan, add the onion and cook for 6min, add the garlic and cook for 1min. Transfer to a large bowl to cool.
2 Heat the oven to 180°C, Fan 160°C, Gas 4. Lightly stretch the bacon rashers and use to line the base and sides of a 1litre loaf tin, overlapping them slightly and leave the ends of the bacon overhanging the tin. Reser ve 2 slices.
3 Mix the sage, pork, apricots and brandy with the onions and season with salt and freshly ground black pepper. Place half in the prepared tin. Scatter over half the pistachio nuts and pickled walnuts. Slice the chicken breast lengthways into thin slices and arrange half on top, to cover. Top with the remaining pistachios and walnuts, then the remaining chicken and lastly the pork mix.
4 Fold over the overhanging bacon and cover with remaining rashers. Cover with foil and place in a roasting pan and fill the pan with hot water to reach half way up the sides of the terrine. Bake for 1¼hr, then uncover and carefully pour off any cooking juices. Return to the oven for 30min.
5 Remove from the roasting tin, drain again, cover the top with foil and weight down to compress the terrine. Leave to cool, then chill overnight. To ser ve, turn out and garnish with tomato slices and fresh thyme sprigs. Ser ve sliced.