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pork and chicken terrine
Tags: chicken breasts ,sea salt , ground black pepper , garlic , five spice powder , pistachios

Recipe by Kitty Fong;
0 votes recorded (0 rating)

Ingredients

Total Cooking Time: 60 minutes & above
12 Servings
  • brandy50 chicken breast500
  • egg1 five spice powder5
  • garlic3 parma ham200
  • pistachios100 pork belly600
  • sea salt15

Cooking Method

  • Step 1
    Preheat the oven to 375°F (190°C).
  • Step 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.
  • Step 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.)
  • Step 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.
  • Step 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.
  • Step 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.)
  • Step 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.
  • Step 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.)
  • Step 9
    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.)

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