Quick & Easy

Country-style pork and chicken terrine

This rustic terrine makes a lovely lunch or starter. Serve with crusty french bread and cornichons (gherkins), if desired.
country-style terrine
2H 20M



1.Preheat oven to 150°C/130°C fan-forced. Oil 1.5-litre (6-cup) ovenproof terrine dish.
2.Blend or process meats, separately, until coarsely minced; combine in large bowl with remaining ingredients.
3.Press meat mixture into terrine dish; cover with foil. Place terrine dish in baking dish; pour enough boiling water into baking dish to come halfway up side of terrine dish. Bake 1 hour. Uncover; bake a further 1 hour or until cooked through.
4.Remove terrine dish from baking dish; cover terrine with baking paper. Weight with another dish filled with heavy cans; cool 10 minutes then refrigerate overnight.
5.Turn terrine onto serving plate; serve sliced, at room temperature.

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