Chunky Pork and Chicken Terrine


Chunky Pork and Chicken Terrine
Servings: 10


1 medium onion
4 cloves garlic
250g chicken livers
750g pork mince
4 tablespoons chopped fresh herbs (thyme, parsley)
1 teaspoon each salt and freshly ground black pepper
2 tablespoons brandy
8 slices bacon, rind removed
2 boned chicken breasts, skin removed
3 fresh bay leaves

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100305


A terrine is a marvellous staple for preparing when you are expecting guests. This recipe makes an attractive, moist terrine, perfect for a lunchtime dish served with a crisp salad and moist sourdough bread, or to have on hand if tons of people turn up for a drink. Slice into neat slices for serving.



Peel and chop the onion and garlic, and put into a food processor. Chop the livers, add to the onion and garlic, and process until well mixed.

Place the mince in a large bowl and mix in the onion and liver mixture with the herbs, salt, pepper and brandy until well blended.

Preheat the oven to 180°C. Arrange the bacon slices into the base of the terrine or loaf dish (10cm by 22cm by 7cm). Place one third of the mince mixture into the terrine. Slice the chicken breasts into thin strips and place half of the strips on top of the mixture. Cover with the second third of the mixture and lay the rest of the chicken strips on top of this. Finally, add the remaining mixture and pack down well. Decorate the top with fresh bay leaves and cover the terrine tightly with foil.

Place the terrine in a bain-marie (a dish of warm water that comes halfway up the sides of the terrine) and bake in the oven for an hour and a half. To test that the terrine is cooked through, pierce with a skewer. If it is cooked the juices will run clear. Remove from the oven and press the terrine down well while cooling by placing some heavy cans on top. Refrigerate and leave for a day or two for the flavours to develop.

To serve, slice and present with cold sliced beetroot dressed with a fruity vinaigrette and fresh mint, and fresh, crusty bread.

Serves 10 to 12.




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