Pork Chicken Terrine

This pork and chicken terrine may take a little work ahead of time, but it makes the best sharing food served with crunchy salad.

The ingredient of Pork Chicken Terrine

• 20 long slices flat pancetta see note
• 1 tbsp extra virgin olive oil plus extra to drizzle
• 1 onion finely chopped
• 1 tsp juniper berries see note crushed
• 2 tbsp brandy
• 500g pork mince
• 1 2 tsp freshly grated nutmeg
• 2 tbsp chopped flat leaf parsley
• 2 tsp chopped thyme leaves
• 2 tbsp pistachio kernels
• 170g chicken breast fillet

The Instruction of pork chicken terrine

• preheat the oven to 180u00b0c line a 9cm x 17cm 1 litre terrine or loaf pan with 12 pancetta slices leaving enough overhanging the sides to enclose the top
• chop remaining 8 pancetta slices heat oil in a frypan over medium high heat then cook pancetta and onion stirring for 5 minutes until onion has softened and pancetta starts to crisp
• add the juniper berries and brandy and simmer for 1 2 minutes until most of the liquid has evaporated transfer to a bowl and cool add the mince nutmeg herbs and nuts then season well and mix with your hands
• pack terrine with half the pork mixture slice the chicken lengthways into 4 thin slices and arrange on the top overlapping slightly so there are no gaps add remaining pork pressing down well then cover with overhanging pancetta
• cover terrine with foil then place in a roasting pan pour in enough boiling water to come halfway up the sides of the terrine then bake for 1 hour remove foil and bake for a further 10 minutes or until the pancetta is crisp on top remove terrine from roasting pan and cool
• drain off any excess juices from the terrine then place on a baking tray cover the top with foil cut a piece of cardboard to fit then place on top weigh terrine down with cans chill overnight
• the next day bring terrine to room temperature turn out onto a board or platter then slice thickly drizzle with a little olive oil and serve with the farmers market salad

Nutritions of Pork Chicken Terrine

fatContent: 228 962 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent: 1 grams sugar
proteinContent: n a
cholesterolContent: 24 grams protein
sodiumContent: n a

Share this post