CHICKEN AND PORK TERRINE
I use fresh parsley in this terrine recipe but youcany use fresh cilantro as it pairs well with the flavour of lemon.
Provided by queenbeatrice
Categories Spreads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Place bacon on a board and stretch it using back of knife. Arrange it in overlapping slices over the base and sides of a 2 lb loaf pan.
- Cut 4oz of the chicken into 4 inch long strips. Sprinkle with lemon juice and set aside. Put the rest of the chicken in a food processor with ground pork and onion and process until fairly smooth.
- Add the eggs, parsley, salt and peppercorns to the meat mixture and process just to blend.
- Spoon half the mixture into the loaf pan and then level the surface.
- Arrange the reserved chicken strips on top, then spoon in the remaining meat mixture and smooth the top. Give the pan a couple of sharp taps on the work surface to knock out any air pockets.
- Cover the loaf pan with a piece of oiled foil and put it in a roasting pan. Pour in enough hot water to come halfway up the sides of the pan.
- Bake for 45-50 minutes until terrine is firm.
- Let cool in pan before turning out onto serving plate and chilling in the refrigerator.
- Serve the terrine in slices with lettuce leaves and radishes and the wedges of lemon for squeezing.
Nutrition Facts : Calories 405.6, Fat 32.3, SaturatedFat 10.8, Cholesterol 154.3, Sodium 787, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 25.8
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