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Friday, December 14, 2012,8:44 PM by
D.Sumithra

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CHICKEN AND PORK TERRINE

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Preheat the oven to 160°C/325°F/ gas 3. Put the bacon on a board and stretch it using the back of a knife so that it can be arranged in over-lapping slices over the base and sides of a 900 grams/2lb loaf tin.
  • Cut 115 grams/4 oz of the chicken into snips about 10 cm/4 in long. Sprinkle with lemon juice. Put the red ok the chicken in a food processor or blender with the minced pork and the onion. Process until fairly smooth.
  • Add the eggs, parsley, salt and peppercorns to the meat mixture and process again briefly. Spoon half the mixture into the loaf tin and the level the surface.
  • Arrange the chicken strips on to then spoon in the remaining me mixture and smooth the top. Give the tin a couple of sharp taps to knock any pockets of air.
  • Cover with a piece of oiled foil and put in a roasting tin. Pour in enough hot water to come halfway up the sides of the loaf tin. Bake for about 45-50 minutes, until firm.
  • Allow the terrine to cool in the tin before turning out and chilling. Serve sliced, with a fresh green salad, baby tomatoes and wedges of lemon to squeeze over.
  • Serve Immediately.  

INGREDIENTS

  • 250 grams rind less, streaky bacon 
  • 400 grams boneless chicken breast, skinned
  • 1 tablespoon lemon juice
  • 225 grams lean minced pork
  • ½ small onion, finely chopped
  • 2 eggs beaten
  • 2 tablespoon chopped fresh parsley 
  • 1 teaspoon salt
  • 1 teaspoon green peppercorns, crushed fresh green salad, radishes and lemon wedges, to serve

11 comments for “Chicken and Pork Terrine”

  • Posted Saturday, February 11, 2023 at 6:16:28 PM

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