Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, country terrine (pork and chicken). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Australian Gourmet Traveller French entertaining recipe for country terrine of pork, chicken and pistachios by Russell Blaikie of Must Winebar. Put the lid on the terrine or cover with a double layer of foil. Use diced turkey breast or mince instead of chicken, if you like, to make this recipe more seasonal.
Country Terrine (Pork and Chicken) is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Country Terrine (Pork and Chicken) is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have country terrine (pork and chicken) using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Country Terrine (Pork and Chicken):
- Make ready 500 g pork mince
- Get 350 g chicken mince
- Make ready 4 spring onions
- Get 60 ml cognac
- Make ready 200 g baby spinach
- Make ready 1/2 tsp allspice
- Make ready 2 pinches salt (large)
- Get 1 tsp ground black pepper
- Make ready 3 sticks worth thyme leaves
- Take 5 sage leaves
- Take Small handful flat leaf parsley
- Take 1 egg
This show-stopping chicken and pork terrine with a golden egg centre is a wonderful dish to enjoy throughout the festive season. Place the pork, chicken liver and pork back fat in a large bowl and season with the ground and crushed spices, herbs and brandy. French Style Country Terrine or Pâté (Terrine de Campagne). This Pork and Veal Terrine Recipe is super easy to make and incredibly tasty.
Steps to make Country Terrine (Pork and Chicken):
- Line small loaf tin with streaky bacon
- Wilt spinach with hot water for a minute, then roughly chop. Chop spring onion into small pieces
- Add pork mince, chicken mince and bacon to the bowl along with spinach and spring onion.
- Add allspice, cognac, flat leaf parsley, sage, thyme and lightly beaten egg to the bowl. Season well.
- Press mixture into loaf tin, and add a couple more bacon rashers to the top. Cover with foil.
- Put loaf tin in a bigger roasting pan and fill roasting pan with hot water to about halfway up the loaf/terrine tin. Put in Oven at 160C for 1 hour. Then turn the heat down to 140C and bake for another 20 mins. Remove from oven and cook, put cans on top to flatten.
- Refrigerate overnight, still with cans on top to compress.
- Serve with some leaves and some red onion chutney!
A terrine (French pronunciation: [tɛ.ʁin]), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Modern terrines do not necessarily contain meat or animal fat. This is based on a recipe in Jane Grigson's Charcuterie and French Pork Cookery, a book that has not been bettered. Put the terrine in a large pan of hot water so it comes halfway up the sides. The Best Pork Terrine Recipes on Yummly
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