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Chicken and pistachio terrine recipe
- Cuisine: French
- 12
The word terrine derives from the French word for earth and refers to the earthenware vessels traditionally used to cook this dish. The method developed as a way of transforming lesser cuts of meat into a flavourful meal that could be easily stored. The mosaic of chunky-cut meats was wrapped in bacon or pork back-fat for purposes of preserving; this one uses speck. Start this recipe a day ahead. You will need a 28cm x 9cm, 2-litre terrine mould and meat thermometer.
Ingredients
250g chicken livers*250g pork back-fat*
450g pork shoulder*
500g chicken breast fillets, chopped into 3cm pieces
2 garlic cloves, crushed
60ml (¼ cup) cognac or brandy
1 tsp quarte-epices*
1 tbs sea salt flakes
50g pistachios
1 egg, lightly beaten
1 tbs thyme leaves
¼ cup finely chopped flat-leaf parsley
½ tsp black pepper
8-10 thin slices speck*
Crusty bread, Dijon mustard and balsamic-pickled onions, to serve
Preparation
Preheat oven to 160°C and line terrine mould with baking paper. Place all the ingredients, except speck, in a large bowl and add black pepper. Using your hands, mix until well combined, then set aside.Line terrine mould with speck slices, slightly overlapping so there are no gaps and with about 5cm overhanging. Press meat mixture into mould and fold over speck to completely cover mixture. Cover tightly with foil and place in a large roasting pan. Fill the pan with enough boiling water to reach halfway up the side of the mould. Bake for 1 hour or until internal temperature of terrine reaches 70°C.
Carefully remove from oven and place on a wire rack. Place a board or piece of cardboard across the top of the terrine and weigh down with cans or jars to compress the meat. Cool completely, then refrigerate overnight.
Turn terrine out onto a chopping board, slice and serve with crusty bread, mustard and pickled onions.
* Ask your butcher to coarsely grind the livers, pork back-fat and shoulder together. Pork back-fat may need to be pre-ordered.
* Quarte-epices is a French spice mixture containing nutmeg, white pepper, ginger and cloves, and is used in terrines and sausages. Substitute ¼ tsp of each spice.
* Speck is German-style smoked bacon from selected delis and butchers. Substitute streaky bacon.
Photography by Alan Benson. Food preparation and merchandising by Jerrie Lloyd.
If you enjoyed this Chicken and pistachio terrine recipe then browse more French recipes, meat recipes, entertaining recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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