Recipe Chicken and pork terrine : Practical and Delicious

Recipe Chicken and pork 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 Chicken and pork terrine. You are currently reading Recipe Chicken and pork terrine : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Chicken and pork terrine requires 24h 30m, cook 1h 50m and serve 10. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

A traditional pork and chicken terrine, spiked with Chinese five spice, pistachio and wrapped in prosciutto. Store terrine in the fridge for up to 5 days. Begin this recipe 2 days ahead.

Ingredients:

11 Ingredients

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  10 thin slices prosciutto
  
  
  


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  1.2kg pork belly, skin removed, minced (see Notes)
  
  
  


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  3 garlic cloves, crushed
  
  
  


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  1 egg, lightly beaten
  
  
  


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  1 tsp five spice powder
  
  
  


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  1/4 cup (60ml) brandy
  
  
  


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  1/2 cup (75g) pistachios
  
  
  


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  180g chicken breast, cut into long strips
  
  
  


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  Toasted baguette slices, to serve
  
  
  


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  Cornichons, to serve
  
  
  


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  Micro herbs, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190C. Line a 1L (4-cup) loaf pan with 8 slices prosciutto, leaving some overhanging and reserving 2 slices for the top. In a bowl, combine pork, garlic, egg, five spice, brandy and pistachios.
  
  
  


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  Step 2
  
  
  
  
  Spread half the pork mixture along the bottom of the pan, lay chicken pieces on top, then spread over remaining pork mixture. Fold over the overlapping pieces of prosciutto and lay the 2 reserved slices on top. Cover with foil and place loaf pan into a roasting pan. Pour in enough boiling water to come halfway up the sides. Bake for 20 minutes, then reduce oven to 130C and bake for a further 1 1/2 hours. Remove from oven and allow to cool slightly. Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
  
  
  


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  Step 3
  
  
  
  
  The next day, unmould terrine and enclose tightly in plastic wrap. Chill for a further 24 hours.
  
  
  


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  Step 4
  
  
  
  
  Slice terrine and serve with baguette, cornichons and garnish with micro herbs.
  
  
  

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