30 - Chicken and Pistachio Terrine

Ingredients

• 10-12 rashers streaky unsmoked bacon
• 25g (3/4oz) butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 750g (1 1/2lb) minced chicken
• 350g (11oz) pork belly, with rind and any bones removed, finely chopped
• 150g (5oz) pancetta, diced
• 50g (1 3/4oz) shelled, unsalted pistachio nuts
• 2tbsp brandy
• 2tbsp fresh chives, chopped
• 1tsp fresh thyme leaves
• Grated zest of 1 lemon
• 2 medium chicken breast fillets, cut into thin strips

Method

1. Heat the oven to 170°C (gas mark 3). Lightly grease a 1½ litre terrine or loaf tin.
2. Line the tin with the bacon rashers, overlapping each rasher slightly and leaving 5cm (2in) overhanging the tin.
3. Melt the butter in a frying pan over low heat. Add the onions and garlic and cook until soft and just coloured. Transfer to a large bowl.
4. Add the chicken mince, chopped pork belly, pancetta, nuts, brandy, herbs and lemon zest to the bowl and mix well.
5. Season well with plenty of salt and freshly ground black pepper. Half fill the terrine tin with the mixture, firming it down and levelling the top. Fold over the overlapping bacon.
6. Cover the dish with a lid or foil and place in a deep baking tin. Pour enough boiling water into the baking tin to come halfway up the side of the terrine dish.
7. Bake for 1 1/2 hours, or until the terrine is firm and the juices run clear. Remove the terrine dish from the water and allow it to cool in the dish. Chill well before serving.
8. To serve, turn the terrine out of the dish and cut into thick slices. Serve with crusty bread and chutney.