Recipe Turkey and pistachio terrine : Practical and Delicious

Recipe Turkey and pistachio terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Turkey and pistachio terrine. You are currently reading Recipe Turkey and pistachio terrine : Practical and Delicious. This recipe is the creation of the chef Kate Murdoch. Recipe Turkey and pistachio terrine requires 15m, cook 1h 30m and serve 8. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Serve slices of this tangy minced meat terrine with fresh bread, baby gherkins and fruit chutney.

Ingredients:



16 Ingredients












  • 12-15 slices prosciutto










  • 1 tbsp olive oil










  • 1 onion, finely chopped










  • 1 garlic clove, crushed










  • 600g turkey mince










  • 300g pork mince










  • 2 tsp fresh thyme leaves










  • 1 tbsp chopped flat-leaf parsley










  • 1/3 cup pistachios










  • 2 tbsp brandy










  • 1/2 tsp allspice










  • salt and cracked black pepper










  • 2 egg yolks, lightly beaten










  • bread, to serve










  • cornichons (baby gherkins), to serve










  • fruit chutney, to serve









  • Select all ingredients









Preparation steps:



4 Method Steps






  • Preheat oven to 170°C. Spray a 1kg loaf pan with oil spray then line with slices of prosciutto, overlapping them and leaving the ends of the prosciutto to hang over the sides of the pan.





  • Heat the oil in a non-stick frying pan and add the onion. Cook over medium heat for 2 minutes or until soft and translucent. Add the garlic, cook for another minute then set aside to cool.





  • Meanwhile, place the turkey and pork mince in a large bowl and add the thyme, parsley, pistachios, brandy, allspice, salt and pepper, egg yolk and onion mixture. Using your hands, mix until well combined then transfer the mixture to the loaf pan, pressing it down firmly. Smooth the top, then fold the overhanging prosciutto over the mixture and cover the pan with foil.





  • Place the terrine in a large, deep roasting tray and fill the tray with enough hot water to come halfway up the sides. Bake for 1 1/2 hours. Remove terrine and place on a tray. Weigh down with a couple of cans or a brick covered in foil. Refrigerate overnight. Slice terrine and serve with bread, cornichons, and fruit chutney.



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