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.
Chicken, Pork and Pistachio Terrine
- Quick Glance
- Quick Glance
- 25 M
- 2 H, 30 M
- Serves 12
Special Equipment: 9-by-5-by-3-inch (23-by-13-by-8-cm) loaf pan
IngredientsEmail Grocery List
Recipe Testers Reviews
A simply perfect recipe. I just love, love, love that at the end of making this dish you’ve run through a technique that lends itself to such wide variation and interpretation. The author shares not just a single dish but rather a recipe for success when attempting all sorts of terrines. The final terrine was dense enough to cut yet so tender and flavorful. The inclusion of Chinese five-spice and pork belly is quite modern, and there is something magical when classic French technique meets contemporary, trendy ingredients. Perhaps it’s my fascination with entertaining and cookbooks from the ‘60s and ‘70s, but I find a terrine to be so elegant, yet casual enough for an afternoon picnic. I’m freezing half the loaf for a fête.
I love a good terrine or pâté. This chicken and pork terrine is very easy to assemble, especially if your butcher can grind the pork belly for you. Then the toughest thing is shelling enough pistachios. The flavors go together very well, although the addition of five-spice may need a lighter hand. That being said, everyone I’ve served this to has loved it. The slices are irresistible when set out with two or three choices of crackers or bread, whatever vehicle gets it to your lips. The pistachios pull the dish together and help to define the other ingredients, although their presence seems to be more textural. (Perhaps if they were salt roasted—mine were roasted without salt—they would’ve lent more than texture.) I’m thinking that pickled walnuts may be a good alternate for the pistachios. I had a little trouble releasing the loaf. My solution was to let the pan sit in warm water for about 10 seconds or so before trying to release it. Place the loaf on a rack on a tray so the excess fat can drip off.