Chicken and Pork Terrine: Elegant and Easy

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. | Source


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. | Source
5 stars from 5 ratings of Chicken and pork terrine

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. | Source
Nutrition Facts
Serving size: 6
Calories 406
Calories from Fat288
% Daily Value *
Fat 32 g49%
Saturated fat 11 g55%
Carbohydrates 1 g
Protein 26 g52%
Cholesterol 163 mg54%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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.
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 | Source

Copyright

Copyright 2013 by RASO.


Pickles are favored condiments for chicken or pork terrines.
Pickles are favored condiments for chicken or pork terrines. | Source

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Comments 2 comments

stessily 4 years ago

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


RASO profile image

RASO 4 years ago from Slovenia Author

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

Cheers.

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