Chicken Pistachio Terrine
We made this for Christmas one year. Brian claimed it was the best appetizer we have made. I think a pinch of thyme would add to the flavors. Dried cherries would also be a nice touch. We served it with the current jelly.
9 oz. rindless streaky bacon
12 oz. chicken breast fillets, cut into pieces
9 oz. lean minced pork
1 onion, finely chopped
1 garlic clove, crushed
2 oz. shelled pistachio nuts (about 1/3 cup)
1 small egg, beaten
salt and pepper
red currant jelly or seedless raspberry jam, for serving
Preheat oven to 350° F. Stretch bacon rashers with the back of a knife and use to line a 1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 4 inches.
Put half the chicken into a food processor or blender and blend until finely chopped. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Spoon the mixture into the tin and fold over the overhanging strips of bacon.
Cover with a double thickness of foil. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Cook in the oven for 1½ hours. Remove the terrine from the roasting tin and leave to cool, then chill until firm.
Turn out and cut into chunky slices. Serve with a fresh, mixed leaf salad. Also goes well with any fruit conserve like red currant jelly or seedless raspberry jam.
You may also like to try the Mustard Sauce that goes with the Beef Roulade appetizer.
Serves 8
Christmas Chicken Terrine
Chicken terrine
1 tablespoon butter
dash extra virgin olive oil
1 medium carrot, grated
1 onion, finely diced
1 celery stick, finely chopped
1 small parsnip, grated
2 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
1,5 lbs 700gr minced chicken
1 tablespoon of mayonnaise
1 tablespoon of semolina or bread crumbs
1 tablespoon Dijon mustard
salt
freshly ground pepper
1 egg
1 pack of streaky bacon
1 cup toasted pistachios, chopped
Red wine onion jam
2 tablespoons extra virgin olive oil
4 large onions, halved and thinly sliced
2 cups red wine
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1 tranch rosemary
salt
freshly ground pepper
Horseradish lime cream
3 tablespoons mayonnaise
1 ½ teaspoon horseradish
1 lime, zest and juice
salt
freshly ground pepper
Preheat the oven to 190C/375F.
Heat oil and butter in the pan and quickly sauté onions, celery, carrots, parsnip, and garlic for a few minutes, season with salt and pepper.
Stir in rosemary the last minute of cooking. Allow to cool a little before adding to the mince.
Thoroughly mix all the ingredients except for bacon and pistachios, season with salt and pepper.
Line a terrine case with parchments and arrange bacon streaks so they would be overlapping on each side.
Add ⅔ of terrine mince to the case, sprinkle with pistachios and add the remaining mince.
Fold the bacon on top and cover with aluminum foil.
Bake for 45 minutes, then remove foil and bake for another 10 minutes, till the bacon crisps up.
To make onion jam, heat oil in heavy based pan and cook onions medium high heat for 10-15 minutes till they start to caramelize, then add sugar.
Stir in 1 tablespoon balsamic vinegar and allow for it to bubble away.
Next you can either pour in all wine at once and slowly cook it down till jam like consistency, or if you want to have more flavor in the jam add the wine in 3-4 batches allowing each to boil down and to start to caramelize on the bottom, this will give a deeper flavor to the jam.
The last 5 minutes of cooking stir in remaining tablespoon of balsamic vinegar.
For horseradish cream, mix all ingredients and season to taste with salt and pepper.
Serve terrine warm or cold with onion jam or horseradish cream or both.
Serves: 6-8
