Pistachio Nut and Chicken Terrine

By Diana Barton on 13 March 2020

When Lucy is home we love to spend time down by the river, we take a picnic lunch and just watch the river and the world go by. This is one of our favorites!

Ingredients:

• 3 bacon rashers, rind removed

• 2 bacon rashers, finely chopped

• 50g Murrungundy Pistachio nuts, chopped

• 250g chicken livers, trimmed and cut into 3 pieces

• 750 chicken, minced

• 12 chives, finely chopped

• ¼ cup dry sherry

• 4 juniper berries, crushed

• ¼ teaspoon freshly ground black pepper

• ½ teaspoon salt

• 1 egg, lightly beaten

Method:

A day or two ahead, line the bottom and sides of a greased 1 kg loaf tin with 3 bacon rashers.

Mix all ingredients thoroughly by hand and transfer to the loaf tin, pushing mixture well into the corners and making sure liver pieces are not exposed. Cover with aluminum foil, cutting 2-3 holes in it to allow steam to escape, and leave to stand for 1 hour.

Place in a pre-heated 180o C (350 o F) oven in a baking tin with hot water two thirds the way up the sides, and cook 1 ¼ hours or until terrine has shrunk away from the sides of the tin. Cool and refrigerate, covered 1-2 days.

To unmound, stand in hot water for a few seconds only, and turn out onto serving platter.