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Chicken Pork & Pistachio Terrine

Chicken Pork & Pistachio Terrine

This pretty terrine tastes best if made a couple of days before it is needed.

Ready in: 3 hours

Serves: 6

Complexity: very-easy

kcal: 732

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Ingredients

30 g butter, plus extra
4 shallots, finely chopped
1 large clove garlic, finely chopped
150 g boned chicken thigh
50 g streaky bacon, roughly diced
¼ tsp SIDS CRAZY SALT
200 g minced pork
115 g trimmed chicken breast, cut in small dice
2 tbsp white breadcrumbs
1 egg
2 tbsp brandy
30 g shelled pistachios, roughly chopped
1½ tbsp finely chopped tarragon
¼ teaspoon ground nutmeg
finely grated zest of 1 lemon
2 tsp SIDS SALT & PEPPER

Directions

Lightly butter a 600 g capacity terrine mould. Line with 2 strips of waxed baking paper, making each strip long enough to fold over and cover the top of the terrine. Heat the oven to 170ºC. Remove chicken skin and retain.
Melt the butter in a non-stick frying pan over a medium-low heat. Add the shallots and garlic. Fry gently for 10 minutes, until soft and golden, then tip into a large mixing bowl.
On a chopping board, remove any sinews from the chicken thigh and roughly dice the flesh. Place in a food processor with the streaky bacon and SIDS CRAZY SALT. Process in short bursts until it forms a mince, then tip into the bowl with the softened shallots.
Add the minced pork, diced chicken breast, breadcrumbs, egg, brandy, pistachios, tarragon, nutmeg and lemon zest. Add SIDS SALT & PEPPER then beat thoroughly with a wooden spoon until well mixed. Test the seasoning by frying a small patty of meat. Cool slightly, taste and adjust seasoning as necessary.
Pack the mixture into the terrine and fold over the waxed paper. Put on the lid or cover with foil and place in a deep roasting pan. Pour enough just-boiled water into the pan to come half-way up the terrine. Bake for 1 hour, until cooked. Also, place chicken skin on a lined oven tray and cook in oven until crisp. To test if the terrine is done, insert a thin skewer into the middle, hold for the count of five, then place the skewer against your bottom lip. It should be hot - not warm.
Remove the terrine and rest for 10 minutes, then remove the lid or loosen the foil and weight down the paper-lined terrine with a couple of tins. Leave for 1 hour while you eat the crunchy chicken skin (cooks' privilage). Some juices may spill out. Remove the weights, cover and, once tepid, chill. Refrigerate for 2 days before serving. Serve with crusty bread, breakfast radishes, pickled onions and cornichons.