When my husband first made this terrine, using an old terrine dish his parents had, I couldn’t believe how lovely it tasted. Not because he made it, of course! But because it didn’t taste overly fatty like some terrines can taste. This terrine has lovely clean layers and fresh flavours that just work so well together.
WINE PAIRING: Go for crisp whites such as pinot gris, chardonnay or sauvignon blanc. Or light-bodied and fruity reds including pinot noir, gamay (beaujolais) or grenache. Rosés are also a great choice to balance the richness of the charcuterie.
12
servings20
minutes1
hour20
minutesNote that your terrine will need to spend overnight in the fridge to compress the layers.
Stop your screen from snoozing (zzz)
Ingredients
20 20 long flat slices of pancetta/prosciutto, 8 slices chopped
1 tbs 3 tsp extra-virgin olive oil
1 1 brown onion, finely chopped
1 1 heaped tsp juniper berries, crushed
2 tbs 1 fl oz brandy liqueur
500 g 1 lb pork mince
1/2 tsp 1/2 tsp freshly grated nutmeg
2 tbs 2 tbsp chopped flat-leaf parsley
2 tbs 2 tbsp chopped thyme leaves
2 tbs 2 tbsp pistachio kernels
170 g 6 oz chicken breast fillet, thinly sliced lengthways into 4 pieces
Crusty bread, cornichons and extra-virgin olive oil, to serve
Method
- Preheat oven to 180C. Line a 9 x 17cm (1L) terrine dish or loaf pan with 12 slices of pancetta/prosciutto, leaving enough overhanging to enclose the top.
- Heat oil in a frying pan over medium-high heat. Add chopped pancetta/prosciutto and onion, then cook, stirring, for 5 minutes or until onion softens and meat begins to crisp.
- Add juniper berries and brandy, then simmer for 1-2 minutes or until most of the liquid has evaporated. Transfer to a large bowl and let cool. Add pork mince, nutmeg, parsley, thyme and pistachios. Season well, then mix with your hands until well combined.
- Pack terrine dish/loaf pan with half of the pork mixture. Arrange chicken on top, ensuring there are no gaps. Top with remaining pork mixture, pressing down well, then cover with overhanging pancetta/prosciutto.
- Cover dish with foil, then place in a roasting pan. Fill pan with enough boiling water to come halfway up the side of the dish. Bake for 1 hour. Remove foil, then bake for a further 10 minutes, or until lovely and crisp on top. Remove dish from pan and let cool.
- Drain any excess juices from the dish/pan then place on a baking tray. Cover top with foil. Cut a piece of cardboard to fit inside the top of the dish, then place on top of the terrine. Weigh down with unopened cans to compress the terrine. Chill in the fridge overnight.
- Bring terrine to room temperature. Thickly slice and serve drizzled with olive oil, and with bread and cornichons on the side.
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