Updated date:

Chicken and Pork Terrine: Elegant and Easy

Author:
Chicken and pork terrine:  a moist, delicious blend, wrapped in bacon, which may be enhanced with chunks of chorizo.

Chicken and pork terrine: a moist, delicious blend, wrapped in bacon, which may be enhanced with chunks of chorizo.


This elegant terrine is flecked with parsley and green peppercorns, which give it a lovely subtle flavour. For a little stronger flavour replace the parsley with a fresh coriander. It nicely matches with the flavour of lemon.


This recipe makes 6 to 8 servings.


Terrines, made of earthenware or cast iron, may be rectangular or round in shape.

Terrines, made of earthenware or cast iron, may be rectangular or round in shape.

Ingredients

  • 225 grams (8 ounces) rindless, streaky (fatty) bacon
  • 375 grams (13 ounces) skinless, boneless chicken breast portions
  • 1 Tablespoon lemon juice
  • 225 grams (8 ounces) lean, minced pork
  • 1/2 small onion, finely chopped
  • 2 eggs, beaten
  • 2 Tablespoons chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon green peppercorns, crushed
  • vegetable oil: for greasing
  • salad leaves, radishes and lemon wedges: to serve
Green peppercorns still on the vine: fragrant, juicy, with their own distinctive peppery flavour.

Green peppercorns still on the vine: fragrant, juicy, with their own distinctive peppery flavour.

Instructions

  1. Preheat the oven to 160°C (325°F/Gas Mark 3). Put th bacon on a board and stretch it using the back of a knife before arranging it in overlapping slices over the base and sides of a 900g (2 lb) loaf tin (pan).
  2. Cut the 115g (4oz) of the chicken into the strips about 10cm 74 in length. Sprinkle with lemon juice and set aside. Put the rest of the chicken in a food processor or blender with the minced pork and the onion. Process until fairly smooth.
  3. Add the eggs, parsley, salt and peppercorns to the meat mixture and process again briefly. Spoon half the mixture into the loaf tin and then level the surface.
  4. Arrange the reserved chicken strips on top; then spoon in the remaining meat mixture and smooth the top. Give the tin a couple of sharp taps on the work surface to knock out any pockets of air.
  5. Cover the loaf tin with a piece of oiled foil and put in a roasting pan. Pour in enough hot water to come halfway up to sides of the loaf tin. Bake for about 45-50 minutes, until the terrine is firm.
  6. Leave the terrine to cool in the tin before turning out on the plate and chilling in the refrigerator.
  7. Serve the terrine in slices, with salad leaves, radishes and wedges of lemon for squeezing.

More recipes by RASO

  • Very Easy Lasagna Recipe ever made
    Easy lasagna recipe is a dish casual and easy enough for everyday dinners, yet with a bit of modification to your favorite beef lasagna recipe, it can easily be made appropriate for family gatherings.
Pork terrine is a worldwide favorite:  pork terrine with watercress and relish of pears and dates ~ Est Restaurant, Sydney, southeastern Australia

Pork terrine is a worldwide favorite: pork terrine with watercress and relish of pears and dates ~ Est Restaurant, Sydney, southeastern Australia

Copyright

Copyright 2013 by RASO.


Pickles are favored condiments for chicken or pork terrines.

Pickles are favored condiments for chicken or pork terrines.

Comments

RASO (author) from Slovenia on September 10, 2012:

@Stessily and once again thank you, your comments make my day positive. :)

Cheers.

stessily on May 05, 2012:

RASO, This recipe is easy and interesting. As I read your clear instructions, I could imagine how tasty and flavorful it would be, fresh out of the oven. UABI. (Can't find the UP vote.)

Well done.

Kind regards, Stessily

Related Articles