Ingredients
2 tbsp rice bran oil
2 onions, fine chopped
2 cloves garlic, minced
800 g chicken, minced
2 cups breadcrumbs
½ tsp SIDS CRAZY SALT
1 tbsp thyme, chopped
70 g pistachio nuts, lightly toasted
⅓ cup craisins (dried cranberries)
⅓ cup dried apricots, chopped
2 eggs, slightly beaten
1 tbsp Dijon mustard
SIDS SALT & PEPPER to taste
250 g streaky bacon
Directions
Preheat oven to 180°C. Lightly grease a 30 cm terrine dish or loaf pan.
Heat oil in a large frypan and sauté onions and garlic, about 15 minutes. Transfer to a large bowl and mix in mince, breadcrumbs, SIDS CRAZY SALT, thyme, nuts, craisins, apricots then stir in eggs, mustard and SIDS SALT & PEPPER.
Line the pan with bacon slices, ensuring there is enough overlap of bacon to cover the top of the terrine. Spoon the mixture into the pan then fold the bacon up over the surface.
Cover with foil and bake for 50 minutes, then remove the foil and cook another 10 minutes until the bacon is crisp.
Set aside to cool then remove from the pan, wrap in plastic film and refrigerate until required.
