Chunky Pork and Chicken Terrine
A terrine is a marvelous staple for preparing for the long weekend. It’s perfect for a lunch-time dish served with a crisp salad and moist sour dough bread, or to have on hand if tonnes of people turn up for a drink. Slice into neat slices for serving.
- 1 medium onion
- 4 cloves garlic
- 250g chicken livers
- 750g pork mince
- 4 tablespoons freshly chopped herbs (thyme, parsley)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons brandy
- 8 slices bacon, rind removed
- 2 skinned chicken breasts
- 3 fresh bay leaves
Peel and chop the onion and garlic, and put into a food processor. Chop the livers, and 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.
Cut the rind from the bacon, and arrange the slices into the base of the terrine or loaf dish (10cm x 22cm x 7cm). Place one third of the 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 rest of the mixture and pack down well. Decorate the top with fresh bay leaves and cover the terrine tightly with foil.
Place in a dish of warm water that comes halfway up the side of the terrine and bake in an 180˚C oven for 1½ hours. To test the terrine is cooked through pierce with a skewer. If it is cooked the juices should run clear. Remove from the oven and press the terrine down well while cooling by placing some heavy tin cans on top. Leave for a day or two for flavours to develop.
To serve, slice and present with cold sliced beetroot dressed with a fruity vinaigrette and fresh mint.
Suggested wines to compliment this recipe
Montana Classics East Coast 2006
Gladstone Vineyard 2006
Monkey Bay 2006
Twin Islands 2006
St Clair Vicars Choice 2006