Chicken and pork terrine

Chicken and pork terrine

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A standard pork and chicken terrine, spiked subsequently Chinese five spice, pistachio and wrapped in prosciutto. Store terrine in the fridge for up to 5 days. Begin this recipe 2 days ahead.

The ingredient of Chicken and pork terrine

  1. 10 thin slices prosciutto
  2. 1.2kg pork belly, skin removed, minced (see Notes)
  3. 3 garlic cloves, crushed
  4. 1 egg, lightly beaten
  5. 1 tsp five spice powder
  6. 1/4 cup (60ml) brandy
  7. 1/2 cup (75g) pistachios
  8. 180g chicken breast, cut into long strips
  9. Toasted baguette slices, to utility
  10. Cornichons, to relieve sustain
  11. Micro herbs, to advance

The instruction how to make Chicken and pork terrine

  1. Preheat oven to 190C. Line a 1L (4-cup) loaf pan as soon as 8 slices prosciutto, neglect some overhanging and reserving 2 slices for the top. In a bowl, complement pork, garlic, egg, five spice, brandy and pistachios.
  2. press on half the pork incorporation combination along the bottom of the pan, lay chicken pieces on the order of top, subsequently next go ahead exceeding long-lasting pork mixture. Fold beyond the overlapping pieces of prosciutto and lay the 2 reserved slices on the order of top. Cover considering foil and place loaf pan into a roasting pan. Pour in satisfactory boiling water to come halfway happening the sides. Bake for 20 minutes, then cut oven to 130C and bake for a further 1 1/2 hours. sever from oven and assent to cool slightly. Place terrine vis-u00d0u00b0-vis a tray and peak later a piece of cardboard cut to fit. Weigh next to later than cans, subsequently next chill overnight.
  3. The adjacent day, unmould terrine and enclose tightly in plastic wrap. Chill for a further 24 hours.
  4. Slice terrine and bolster in imitation of baguette, cornichons and embellish past micro herbs.

Nutritions of Chicken and pork terrine

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