Chicken terrine

Recipe Categories : | Chicken | Terrines | Pistachio nuts |

Serves : 8 - 10    Preparation time : 30 minutes + refrigeration     Cooking time : 1 hour 40 minutes

Ingredients :

• 1½ oz butter
• 1 large onion, chopped finely
• 2 cloves garlic, crushed
• 10 lean rashers bacon, rind removed
• 2lb chicken mince
• ½ cup cream
• 1 egg, lightly beaten
• ¼ cup pistachio nuts, shelled
• 1 cup fresh breadcrumbs
• 1 tbsp fresh rosemary leaves
• 1 chicken breast fillet

Preparation and Cooking Instructions

1. Preheat the oven to 350°F. grease a 5½" x 8½" loaf pan and line with baking paper.
2. Melt the butter in a pan, add the onion and garlic and cook over a low heat for 5-10 minutes, without coloring. Cool.
3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges.
4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning.
5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil.
6. Place the pan in a baking dish and add boiling water to come halfway up the sides. Bake 1½ hours, or until juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and replace in pan. Place a similar sized can on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices