Chicken, Pork and Pistachio Terrine Recipe | Leite's Culinaria » Print

Chicken, Pork, and Pistachio Terrine

This terrine is very good with a few lightly dressed salad leaves and some chutney.–Rosemary Shrager

LC Easy Peasy Terrine Note

The most difficult thing about making this terrine? It’s a toss-up between remembering to kindly ask your butcher to mince the pork belly for you and taking the time to shell a couple handfuls of pistachios. For something so simple, the payoff is impressively sophisticated. Still, questions do arise. Here, a short FAQ from author Rosemary Shrager:

How does the terrine hold together?
You need to choose your “glue,” a finely minced or ground meat, such as the pork in the recipe below. Once you’ve your chosen your glue, anything goes in terms of the main ingredients.

What if I don’t care for ham?
If you don’t want anything surrounding your terrine, line the dish with 3 layers of plastic wrap instead, letting the wrap hang over the edges of the dish.

Can I cut the recipe in half?
I don’t recommend making less than a loaf pan of terrine at a time. The terrine keeps for several days in the fridge and also freezes well, so if you don’t want to use all the terrine at once, you can cut it in half, wrap each portion in plastic wrap, and stash one in the freezer.

Special Equipment: 9-by-5-by-3-inch loaf pan

Chicken, Pork and Pistachio Terrine Recipe

  • Quick Glance
  • 25 M
  • 2 H, 30 M
  • Serves 12

Ingredients

  • 3 large skinless, boneless chicken breasts, cut into long strips about 1/4 inch thick
  • Sea salt and freshly ground black pepper
  • 15 very thin slices Parma ham
  • 1 3/4 pounds pork belly, finely minced
  • 3 garlic cloves, crushed to a paste
  • 1 large egg
  • 1 teaspoon Chinese five-spice powder
  • 2 1/2 tablespoons brandy
  • 2 handfuls pistachios

Directions

  • 1. Preheat the oven to 375°F (190°C).
  • 2. Place the chicken strips in a bowl. Season with salt and pepper and set aside. Line a 9-by-5-by-3-inch loaf pan with several slices ham, making sure there are no gaps in between the slices and allowing the ends to hang over the edge of the pan. Reserve 2 slices ham for draping over the top.
  • 3. Combine the minced pork, garlic, egg, five-spice powder, brandy, and pistachios, and season well with salt and pepper. This mixture should be moist and will help your terrine hold together. (To check the seasoning, make a patty with a tiny amount of the ground meat mixture and fry it. Taste and adjust the seasoning of the rest of your mixture if necessary.)
  • 4. Spread 1/3 of the pork mixture evenly over the bottom of the lined loaf pan. Arrange half of the chicken on top of the pork mixture. Repeat the layering process, finishing with a final layer of the pork mixture. Fold the ends of the Parma ham over the top and then drape with the 2 reserved slices ham to completely cover the pork mixture.
  • 5. Cover the loaf pan with foil. Place the loaf pan in a larger roasting pan. Pour enough cold water into the roasting pan to reach 3/4 of the way up the side of the loaf pan. Bake for 20 minutes.
  • 6. Reduce the oven temperature to 275°F (135°C) and cook for 1 1/2 hours. Use a meat thermometer to check for doneness–it should register 150° to 160°F (65° to 71°C). (Alternatively, another way to check for doneness is to press the top gently with your fingertip; the juices should run clear and the terrine should be fairly firm but still have a little give.)
  • 7. Remove the loaf pan from the oven and use the tip of a skewer to make several small, shallow holes in the surface of the terrine, poking through the foil. Place a weight, such as several cans or another loaf pan, on the foil and let stand at room temperature until the terrine is cool. Place the entire loaf pan, weights still in place, in the refrigerator overnight.
  • 8. To unmold the terrine, pull some plastic wrap from the roll and place it on a cutting board but do not cut it at this point. Turn the terrine onto the plastic wrap. Remove and discard any excess jelly. Tightly wrap the terrine in layer after layer of plastic wrap, using the roll of wrap behind the board as leverage, stopping only when it’s wrapped in 7 or 8 layers. Refrigerate the terrine for up to 5 days. (The terrine also freezes well.)
  • 9. To serve, slice the terrine through the plastic wrap with a very sharp, thin knife, using a sawing motion. (Leaving the plastic wrap on during slicing helps each slice remain intact.) Peel off the plastic wrap and serve.
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