Pork, Chicken and California Prune Terrine
Course: Lunch Skill level: medium Serves: 8-10
■ 5 shallots, chopped finely
■ 2 cloves garlic, crushed
■ Drizzle of olive oil
■ 220 g (8 oz) Parma ham or prosciutto
■ 250 g (9 oz) pork fillet
■ 250 g (9 oz) chicken breast or boneless/ skinless thighs
■ 100 g (3½ oz) California Prunes (cut in quarters)
■ 30 g (1 oz) pistachios, chopped roughly
■ 15 g (½ oz) chopped parsley
■ 1 sprig of thyme, chopped
■ 100 ml (3½ fl oz) chicken stock
■ Black pepper, to taste To Serve: crusty wholegrain or seeded bread; chutney; green salad.
1 Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.
2 Fry the shallots and garlic in the oil until soft. Leave to cool.
3 Line a 2 lb loaf tin with 120 g(4 ½ oz) Parma ham or prosciutto, overlapping the slices.
4 Cut the pork and chicken into small cubes and chop
50 g(1 ¾ oz) of the Parma ham or prosciutto slices. Add to the shallot mixture. Next, add the California Prunes, pistachios, herbs and stock and season with pepper.
5 Fill the tin with the mixture and cover with 50 g(1 ¾ oz) overlapping Parma ham or prosciutto slices.
6 Cover the tin with a layer of baking parchment and a double layer of tinfoil folded under the brim of the tin. Place in a roasting dish and fill halfway up the tin with boiling water. Place in the pre-heated oven for
1 hour 15 minutes.
7 Remove from the oven. Drain the water but keep the tin in the roasting dish. Remove the foil and parchment. Cover with fresh parchment.
8 Cut a piece of cardboard to fit inside the tin. Cover this with a double layer of tinfoil and press into the tin to release the juices. Sit a couple of tins on top to weigh it down and set aside for 1 to 2 hours.
9 Remove the tins and drain any liquid on top. Place the terrine in the fridge overnight to set.
10 Remove from the fridge 1 hour before serving with crusty wholegrain or seeded bread and chutney, together with a large green salad.