I previously made this recipe in 2022 – Chicken & Pork Terrine, which is much simpler as it has neither pistachios nor hardboiled eggs in it. This one is therefore slightly more extensive but look at it – with the egg, it looks so much prettier, brighter, more cheerful and more tempting to bite into. There is also more height in this terrine compared to the previous version, so it looks much fuller and inviting too.
Ingredients:
- Onion: 1, finely chopped
- Olive oil: 1 tbsp
- Sake: 2 tbsp
- Bacon rasher: 12
- Minced chicken: 200g
- Minced pork: 300g
- Pistachio: 50g, roughly chopped
- Ground nutmeg: ½ tsp
- Mixed herb: 1 tsp
- Salt: 1 tsp
- Boiled egg: 4
Method:
- Cook onions in olive oil till softened.
- Add sake or brandy and leave to saute for 1min. Then set aside to cool.
- Line loaf tin with bacon rashers, leaving excess hanging outside.
- Mix together chicken, pork, pistachio, nutmeg, mixed herb & salt. Press ⅓ of the mixture into loaf tin.
- Place boiled eggs into the mixture in a line, pressing down into mixture.
- Fold overhanging bacon over filling. Press down.
- Preheat oven at 180 degrees Celsius. Cover top of loaf tin with foil. Then wrap another foil over the rest of the tin. Place tin into roasting tray. Pour boiling water into tray till half filled.
- Place tray into oven. Bake 1.5hrs till set.
- Leave terrine in fridge to chill over night. Place cans on top of foil to press it down if need.
- Remove terrine from fridge. Remove foil and unmold onto baking tray.
- Brown in oven at 200 degree Celsius for 20min.
- Serve warm with salad.
Disclaimer:
- This recipe was kindly adapted from the book ‘The Complete Book of Party Food and Appetizers‘. There was no eggs included in the terrine inside this recipe, I have added them in myself, and it helped make the terrine look very impressive! Gave the terrine more height as well.
Serving:
6 persons (2 – 3 slices each)
