CHICKEN AND PORK TERRINE
Preheat oven Gas 4, Electric 180 C
Servings: 3 people
Equipment
- 2½ pint Terrine/loaf tin
Ingredients
- 3 chicken breasts
- 100 g Chicken livers
- 150 g Minced pork
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 Lemon
- 2 Shallots
- 2 sprig Lemon Thyme
- 50 g Pistachios, blanched
- 20 thin slices Smoked Streaky Bacon
Instructions
- Blanch Pistachios
- Take zest from lemon
- Finely slice shallots
- Take leaves from Thyme
- Mix chicken livers and minced pork together in a food processor
- Tip into mixing bowl.
- Add seasoning, lemon zest, shallots, thyme and pistachios
- Slice each chicken breast into 3.
- Line tin/dish with bacon
- Place layer of chicken breasts on top of bacon
- Arrange pork and livers on top
- Place remaining chicken over pork and livers
- Wrap bacon over the mixture
- Place in a bain marie
- Bake for one and half hours
- Cool, refrigerate for 24 hours
- Serve with Onion relish, salad leaves and Melba toast