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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