Chicken and Pistachio Terrine
Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, crushed
2 teaspoons very finely chopped rosemary
750g chicken mince
1 cup fresh breadcrumbs
1/2 cup shelled pistachio nuts
2 eggs
1 tablespoon wholegrain mustard
1/4 cup chopped flat-leaf parsley
1/2 teaspoon salt
freshly ground black pepper
8 slices prosciutto or bacon
Description
I love a terrine and they're not nearly as hard to make as people think. They're great served cold for lunch with pickles, relish and breads or cut into small pieces and placed on a crostini with baby rocket and relish as finger food.
Method
Preheat the oven to 180C.
Heat the olive oil in a frying pan over medium-low heat and cook the onion, garlic and rosemary for 3-4 minutes until soft. Place the onion mixture, chicken mince, breadcrumbs, pistachio nuts, eggs, mustard, parsley, salt and pepper in a large bowl. Mix well.
Line a medium sized loaf tin with the prosciutto or bacon, allowing enough overhang to fold over the top of the terrine mixture.
Spoon the chicken mixture into the prosciutto-lined loaf tin. Fold the overlapping prosciutto over the top of the mixture. Cover with foil.
Bake for 1 hour, removing the foil for the last 10 minutes of cooking to allow the top to brown.
Cool before slicing to serve.
Categories
now to save this recipe to 'My Recipes'
Already joined up? 
