Name: Chicken, pork and veal terrine
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 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

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.

Serves 12

Cook

1H 30M

Ingredients

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)

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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