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Chicken and pork terrine

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Sunday, February 12, 2012

Niki's chicken and pork terrine 


450g chicken mince 

400g (about 4) pork sausages (I used Branco's continental pork) 

1 clove garlic, finely chopped 

1 spring onion, finely chopped 

1 rasher shoulder bacon, chopped in small pieces 

1 tablespoon fresh parsley, chopped 

1 tablespoon fresh thyme, chopped 

2 tablespoons shelled pistachio nuts 

1/4 cup white wine 

180g chicken livers 

salt and freshly ground white pepper 


Preheat the oven to 160C. Squeeze the insides out of the sausages into a large bowl. Add all the other ingredients, except chicken livers. Mix together well with your hands (easiest) or a fork if you are feeling squeamish. 


Put the chicken livers into a blender or processor and whiz into a smooth slurry. (This is the grossest bit, but worth it for the flavour it adds). Add this into the meat mixture, season and mix it all together well. 


Put the mixture into a loaf tin and smooth the top. Put inside a roasting dish and fill the roasting dish with water so it comes about halfway up the sides of the loaf tin. 


Cook in the oven for 1 1/4 hours. Check it by inserting a knife or skewer; it's cooked when the juices run clear. It may need another 15 minutes or so. 


Cool the terrine in the loaf tin, then cover with a layer of plastic wrap and a layer of foil. Put something heavy on top of the terrine (I use another loaf tin loaded with cans of food) and leave it in the fridge overnight. This presses it down and gives it that lovely terrine-ish texture. Serve sliced, with a tasty relish, crusty bread and a salad. A glass of wine goes well, too. 


This terrine keeps for several days in the fridge, and freezes well too. Slice it up or freeze it whole. 


Makes about 12 slices.



Recipe by Nikki Bezzant

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