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Pork and chicken terrine

  • 1½ hours (includes the marinating time),
  • 1½ hours, Chilling time: overnight
  • 14-16 as an entree or 8-10 as a luncheon dish
Pork and chicken terrine

Terrines look impressive, but so many people are put off because they usually include liver. This simple recipe doesn not include any, but should you wish to try them, replace half the chicken with chicken livers.


  • 1 double boneless chicken breast, skin removed
  • 2 tablespoons brandy
  • 6 bay leaves
  • 6 juniper berries, crushed, optional
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground pepper
  • 1 teaspoon salt
  • 1.25 kilograms lean pork mince
  • ½ cup shelled pistachio nuts
  • 2 eggs
  • ¼ cup chopped fresh oregano or 3 tablespoons chopped fresh thyme
  • 4-5 rashers streaky bacon, rind removed


  1. Cut the chicken breast into 2-cm pieces and place in a bowl with the brandy, 1 bay leaf, juniper berries, if using, nutmeg, pepper and salt and toss well. Cover and refrigerate for 1 hour leave over night. Remove the bay leaf.
  2. Preheat the oven to 180ºC. Grease a 6-cup capacity terrine dish or grease and line a similar-sized loaf tin with baking paper.
  3. In a large bowl, mix together the chicken, with brandy and flavourings, pork mince, pistachio nuts, eggs and herbs.
  4. Pack the mince mixture firmly into the terrine dish, pressing firmly into the corners.
  5. Run the back of a heavy cook's knife over the bacon rashers to stretch them. Cut each rasher in half.
  6. Place the cut bacon rashers in an overlapping style on top of the terrine, cutting to fit if necessary. Arrange the remaining bay leaves on top. Cover with baking paper and the the lid. If there is no lid, use foil.
  7. Place the terrine in a deep roasting dish and transfer to the oven. Fill the area between the two dishes with sufficient water to come halfway up the sides of the terrine. This is called a water bath or bain marie.
  8. Bake in the preheated oven for 1½ hours.
  9. Carefully remove the terrine from the oven. Stand the terrine in a shallow tray or dish. Remove the lid, if there is one, and place a piece of foil on top. Place a heavy weight on top of the terrine for 30 minutes, this compacts the terrine so it will cut firmly. Excess liquid may spill over the edges. The liquid that remains will set and become a delicious jelly. Remove the weight, cover and refrigerate overnight.
  10. Remove from the fridge 1 hour before serving. If too cold, the terrine will not taste its best. Serve sliced with crusty bread and your favourite chutney.

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