1518. CHICKEN, BACON and PISTACHIO TERRINE

serves eight


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
1 small egg, beaten
salt and pepper

Preheat oven to 180°C/fan 160°C/gas 4. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (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.


bacon recipe courtesy of: Michelle, Greedy Gourmet, November 5, 2007