Niki’s chicken and pork terrine
Nutrition Info.(per serve)
- 450g chicken minceground beefX
- 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 chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 2 tablespoons shelled pistachio nuts
- 1/4 cup white wine
- white pepper, freshly ground
- 2 tablespoons chopped fresh parsley
- 180g chicken livers
Total fat 8g
Saturated fat 3g
Dietary fibre 1g
1 Preheat oven to 160°C. Squeeze sausage insides out of skins into a large bowl. Add all remaining ingredients except chicken livers. Use hands to mix together well.
2 Place chicken livers in a blender or processor and whiz into a smooth slurry. Add this to meat mixture, season and mix it all together well.
3 Place terrine mixture into a loaf tin and smooth the top. Place inside a roasting dish and fill roasting dish with water — halfway up the sides of loaf tin.
4 Cook in oven for 1 1/4 hours. Check it by inserting a knife or skewer: it’s cooked when juices run clear.
5 Cool terrine in tin then cover with a layer of plastic wrap and a layer of tinfoil. Place a weight on top of terrine to press (I used another loaf tin loaded with cans of food), and leave overnight in the fridge.
Make it gluten free: Use gluten-free sausages and bacon.
This terrine keeps for several days in the fridge and freezes well, too. Slice it up or freeze it whole.