A white plate topped with a slice of chicken, pork, and pistachio terrine, a dollop of chutney, some arugula leaves and a knife.

5 from 1 vote

Chicken, Pork and Pistachio Terrine

This chicken, pork, and pistachio terrine is an easy, elegant appetizer that draws on its can be made in advance, making it perfect for keeping

Prep Time25

Cook Time2 5

Total Time2 30

Course: Appetizers

Cuisine: British

Servings: servings

Calories: 394

Equipment

9-by-5-by-3-inch (23-by-13-by-8-cm) loaf pan

Ingredients

▢ 3 large skinless, boneless chicken breasts, cut into long strips about 1/4 inch (6 mm) 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

US - Metric

Instructions

Preheat the oven to 375°F (190°C).
Place the chicken strips in a bowl. Season with salt and pepper.
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 later.
In a large bowl, combine the minced pork, garlic, egg, five-spice powder, brandy, and pistachios, and season well with salt and pepper. The 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 in a skillet and then taste it. Adjust the seasoning of the rest of your mixture if necessary.)
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 ham over the top and then drape with the 2 reserved slices ham to completely cover the pork mixture.
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.
Reduce the oven temperature to 275°F (135°C) and bake 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.)
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.
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.)
☞ TESTER TIP: If the terrine doesn't seem to want to release from the pan, let the pan sit in some warm water for about 10 seconds or so before trying to release it again.
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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