Chicken, pork and veal terrine

This chunky, rustic, French-style terrine is studded with tender pistachio nuts. Serve with picked vegetables, mustard and crusty bread for a simply delicious lunch.

  • 1 hr 30 mins cooking
  • Serves 12
  • Print


Chicken, pork and veal terrine
  • 1 tablespoon olive oil
  • 1 brown onion (80g), chopped finely
  • 2 clove garlic, crushed
  • 1 tablespoon finely chopped fresh thyme
  • 1 kilogram (2 pounds) minced (ground) pork and veal
  • 1/4 cup (60ml) brandy
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground white pepper
  • 1/3 cup (55g) pistachios, chopped coarsely
  • 1 egg
  • 1 teaspoon sea salt flakes
  • 12 slice pancetta (180g)
  • 4 chicken tenderloins (300g)


Chicken, pork and veal terrine
  • 1
    Preheat oven to 180°C/350°F. Heat oil in small frying pan; cook onion, garlic and thyme, stirring, until onion is soft. Transfer to large bowl; cool.
  • 2
    Add mince, brandy, parsley, allspice, pepper, nuts, egg and salt to onion mixture; mix well.
  • 3
    Grease 1.5-litre (6-cup) loaf pan (base measures 9cm x 25.5cm (3½ inches x 10 inches). Line base and long sides of pan with pancetta, extending pancetta over sides. Press one-third of the mince mixture into pan; top with two chicken tenderloins. Repeat layers with mince mixture and chicken, ending with mince layer. Fold over pancetta to enclose. Cover terrine with baking paper then foil.
  • 4
    Place pan in medium baking dish; pour enough boiling water into dish to come halfway up sides of pan. Bake about 50 minutes or until a metal skewer inserted into centre of terrine is warm to touch. Cool 15 minutes; refrigerate 3 hours or overnight.
  • 5
    Turn terrine onto board, remove jelly and fat. Transfer terrine to serving plate, stand 30 minutes before slicing.


Serve with cornichons, mustard, marinated figs and crusty bread. Some butchers sell a pork and veal mixture; if it is not available as a mixture, buy 500g (1 pound) each of both pork and veal mince.

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