Chicken, Pork and Sun dried Tomato TerrineOctober 7, 2016
- Yield : 1kg
- Servings : 4
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 8:00 h
Chicken, Pork and Sun dried Tomato Terrine
A really tasty and easy terrine to make.
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 12 slices thinly sliced streaky bacon
- 400g minced pork
- Pinch nutmeg
- Salt and pepper to taste
- 40g sun-dried tomatoes, drained of oil
- 200g chicken breasts
- 1 tbsp chopped fresh parsley
Fry the onion and garlic gently in a little oil until just soft.
Stir in the brandy and cook for a minute, set aside to cool.
Line a 900g loaf tin with the bacon, stretching it slightly and overlapping the sides by a couple of mm.
Put the pork mince in a bowl and season with nutmeg and salt and pepper.
Add the onion and garlic mixture and mix well with your hands.
Place half of the pork mixture int the tin and press down well.
Arrange the olives evenly over the surface of the mince layer.
Slice the chicken breasts thinly and place on top of the olives. Press down again.
Slice the tomatoes if necessary and place on top of the chicken.
Pour over the cooled stock to just cover the meat.
Seal the terrine with the cling film. Place another similar sized tin on top to weigh it down gently. Place in the refrigerator and leave to set. Slice when completely chilled.
Sprinkle over the parsley and season again with salt and pepper to taste.
Put the second half of the pork over the tomato and parsley layer and press down carefully.
Cover the top with the bacon.
Place a piece of foil over the tin and bake at 180C/ gas mark 4 for 1 hour, then remove the foil and cook for a further 15-20 minutes.
Cool and drain any excess juice from the tin, but not all of it.
Cover with a sheet of cling film and put another loaf tin on top with some weights and chill overnight. Remove from the tin and slice to serve.