Old school terrine of pork, chicken, and pistachios

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1 hour

Feasible recipe, no meat grinders needed and super tasty on a good piece of bread with some sweetness and acidity on the side.

Feasible recipe, no meat grinders needed and super tasty on a good piece of bread with some sweetness and acidity on the side.
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Ingredients

What do you need?

Quantity:

TERRINE:
250 g chicken thigh meat, cut into small pieces (without skin or bone)
100 g lard
50 g breadcrumbs
0.5 tsp cayenne pepper
1 tsp sea salt
2 thick cloves of garlic, grated
1 tsp ground pepper
100 g pistachios
0.5 large sweet onion or 1 small, finely chopped
1 tbsp olive oil
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary, finely chopped
250 g chicken livers, cut into pieces
500 g coarsely ground pork mince
¼ bottle of fruit beer Kriek
12 slices of smoked bacon
4 bay leaves

4 jars (250 ml)

Extras to serve with:
1 sourdough bread
Red onion finely chopped with raspberry vinegar on top
Mixed salad

TERRINE:
250 g chicken thigh meat, cut into small pieces (without skin or bone)
100 g lard
50 g breadcrumbs
0.5 tsp cayenne pepper
1 tsp sea salt
2 thick cloves of garlic, grated
1 tsp ground pepper
100 g pistachios
0.5 large sweet onion or 1 small, finely chopped
1 tbsp olive oil
1 tsp fresh thyme leaves, finely chopped
1 tsp fresh rosemary, finely chopped
250 g chicken livers, cut into pieces
500 g coarsely ground pork mince
¼ bottle of fruit beer Kriek
12 slices of smoked bacon
4 bay leaves

4 jars (250 ml)

Extras to serve with:
1 sourdough bread
Red onion finely chopped with raspberry vinegar on top
Mixed salad
Preparation method

How do you make this?

TERRINE: Briefly mix the chicken thigh meat with the lard, breadcrumbs, cayenne pepper, pepper, salt, and pistachios. (Reserve some pistachios for garnish) Add the other ingredients and mix briefly on a low setting, adding the livers and the mince last.

Lay the slices of bacon in a cross in the jars. (the ends hang over the edge of the jar) Divide the mixture into the jars and press down firmly. Press the reserved pistachios into the mixture.

Fold the ends of the bacon over the top.

Place the bay leaves on top and brush them with some olive oil. (to prevent burning)

If you do not want a baked crust, cover each jar with the lid of the jar or with aluminum foil and place in a preheated oven at 200°C for 30 minutes.

Remove the lid or aluminum foil and let it color for another 10 minutes if you want a nice crust.

In the baking oven, you can bake this either in a bain-marie or just on a baking tray in the middle of the oven at a lower temperature, for example when you have just completely cleared the oven but it is still warm, about half an hour.

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.