Chunky Pork & Chicken Terrine

2 May

During our recent french holiday, we were served some terrine as part of a set menu. It was quite delicious paired with a mesclun salad, some baguette (yes, I had a small slice!) and a glass of Burgundy wine. When we got home, I came across a recipe for Chunky Pork and Chicken Terrine in a New Zealand magazine called Cuisine and that reminded me of the terrine we had in Burgundy. It wasn’t the same one but the photo looked good and the recipe was really simple. I have never attempted to make a terrine because you have to make one loaf which yields more than we can eat for a meal and I dislike eating the same thing for a week. I don’t like freezing cooked food unless really necessary.

Since this recipe was really simple and didn’t call for much, I thought – it’s now or never. Well, this not only tastes really good, it also looks really good! The chicken strips embedded in the terrine make it look like you spent a lot of time preparing it. If you have to cook for a crowd, this will make a really nice appetizer served with salad, some pickles and mustard. At 1.5 gr carbohydrates per slice, you can still afford to add some salad and a main course to your meal.

Chunky Pork & Chicken Terrine (cuts into 12 slices)

(recipe from Cuisine, Issue 79, March 2000 with a few amendments)

1 medium onion

4 cloves garlic

250 gr chicken livers

750 gr ground pork

4 Tbsp freshly chopped herbs (I used parsley and 2 tsp dried thyme)

1 tsp salt

1 tsp ground black pepper

2 Tbsp Brandy or Cognac

8 slices bacon (remove rind if bacon comes with rind)

2 skinned chicken breasts, cut into strips

a few bay leaves

Peel and chop the onion and garlic coarsely. Put onion and garlic into a food processor with the chicken livers and process till well mixed like a puree. Pour this into a large mixing bowl. Add the ground pork, herbs, salt, pepper and brandy and stir to mix well.

Line a loaf pan (10cm X 22cm X 7cm) with the bacon making sure the entire base and sides of the length are covered. Put one-third of the meat mixture into the bacon-lined pan and press down firmly. Top with strips of chicken. Make sure you place the strips all in one direction along the length of the pan. Top with another third of the meat mixture, then chicken strips and cover with the remaining meat mixture. Press down well. Decorate the top of the terrine with bay leaves. Cut a piece of aluminium foil large enough to cover the top of the pan, wrap it tightly over the top and secure with some string.

Place pan in another larger pan filled with hot water and place the whole thing in the oven, preheated to 180 degrees C. Bake for 1 1/2 hrs. Test for doneness by poking a skewer into the meat. If the cooked juices run clear, your terrine is done. (I had to cook mine for 40 min longer).

When done, let terrine cool a little, then pour off the excess liquid. Continue to let it cool further. While cooling place some heavy cans or something else heavy on the terrine. (Cover the top with some plastic wrap or aluminium foil to protect the terrine and your heavy objects from getting dirty.) Keep your terrine in the refrigerator for 1-2 days to let the flavours develop.

You may have some difficulty getting your terrine out of the pan. Let the terrine pan sit in a pan of hot water for a few minutes, loosen the sides with a knife and it should pop out easily. You can remove the bay leaves at some point or other as they are not to be eaten.

Nutritional Facts – per slice

Total cal – 263.4 kcal; Fat – 15.3 gr; Carbohydrates – 1.5 gr; Protein – 26.2 gr

Print this recipe – Chunky Pork & Chicken Terrine


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