Chicken and Pork Terrine

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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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