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Pork and Chicken Terrine

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Terrines are a coarser version of the pate, but have a denser consistency and texture, making them a more satisfying main course. While terrines benefit in flavour by being refrigerated for 24 hours before serving, they do not freeze well.

Ingredients Edit

Preparation Edit

  1. Remove rind from bacon.
  2. Place bay leaves at base of loaf tin (base measures 9cm x 22cm).
  3. Line tin with bacon rashers, reserve enough to cover top.
  4. Mince veal in food processor until fine. Place in bowl, process chicken and pork, add to veal.
  5. Process onions and garlic, add to minced meats.
  6. Shell nuts, add to meat mixture.
  7. Add egg, peppercorns, brandy, basil, chopped parsley, salt and pepper to meat mixture.
  8. Mix until well combined.
  9. Spread half of mixture in bacon-lined loaf tin.
  10. Cut ham into thin strips.
  11. Layer ham on top of minced meats, spread remaining mixture on top of ham slices.
  12. Lay reserved bacon slices on top.
  13. Cover with aluminium foil.
  14. Bake in moderate oven 90 minutes.
  15. Refrigerate overnight.

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