Pork and Pistachio Terrine
Rich, rustic, yet refined, this Terrine is a timeless dish elevated by contrasting textures and flavours. Delicate chicken pieces are nestled within layers of seasoned pork, studded with dried cherries and buttery pistachios, all wrapped in smoky, streaky bacon. It is a delicious option for entrée served chilled with crusty bread and cornichons or accompanied by salad greens.
How long will it take?
2 hours plus overnight chilling time
What’s the serving size?
Serves 10
What do I need?
- 16 rashers streaky bacon
- 750 g pork mince
- 250 g chicken breast, cut into 1-centimetre chunks
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tbsp brandy or cognac
- 1 tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp ground allspice
- 1 tbsp Dijon mustard
- 100 g shelled pistachios
- 100 g dried cherries
How do I make it?
- Preheat oven to 160C.
- Line a 1.5 litre terrine mould or loaf tin with baking paper, allowing overhang for lifting later.
- Drape the streaky bacon across the base and sides of the tin, overlapping slightly, with ends hanging over the edges of the tin.
- Combine pork mince, chicken breast, garlic, thyme, brandy, salt, pepper, allspice, mustard, pistachios, and cherries in a large bowl. Mix thoroughly, then spoon mixture into the tin. Use the back of the spoon to press the mixture down and level the surface.
- Fold overhanging streaky bacon over the filling. Lightly oil a small piece of aluminium foil and place it on top of the terrine. Cover the entire tin tightly with 2 layers of aluminium foil then place it in a large deep-walled baking or casserole dish. Pour enough boiling water into the baking dish to come halfway up the sides of the terrine forming a water bath.
- Bake for 75 minutes, or until a thermometer inserted into the centre of the terrine reaches 70C and the terrine feels firm when pressed.
- Remove from the oven and take outer layers of foil off the terrine, leaving just the oiled piece on the terrine.
- Weight the terrine by adding a loaf tin or similar on top of the foil and adding some tins from the pantry (soup, tomatoes or whatever you have). Refrigerate the weighted terrine overnight.
- To serve, unmould the terrine using the overhanging baking paper to help remove it from the tin. Slice with a sharp knife and serve.
TOP TIPS
- Make sure the pork mince is not too lean, you need fat to ensure the terrine stays moist, rich and flavourful. A mince with around 20% ft is ideal.
- Terrines need bold seasoning so don’t skimp on salt, pepper or aromatics. Make sure you mix the ingredients thoroughly to ensure the flavours are well distributed.
- Weighting the terrine while it cools gives it a firm finish and makes slicing easier and neater.
