Christmas Terrine

Have a change from leftover turkey and ham and liven up your plate with this brightly coloured terrine! This is my adapation of a Donna Hay recipe published in her magazine, Celebrate.

Preheat oven: 180˚C
Equipment: 7x9x6 terrine lightly greased, baking pan, tea towel

475g coarse chicken mince
475g coarse pork mince
2 rashers bacon, rind removed and finely chopped
2 cloves garlic, crushed
2 tablespoons tarragon leaves, chopped
1cup dried cranberries
½ cup raw pistachio nuts
½-tablespoon sea salt
1 teaspoons Jamaican all spice
½-cup port
2 eggs

Line terrine with overlapping slices of proscuitto.

Place chicken, pork mince, bacon, garlic, tarragon, cranberries, pistachios, salt, allspice, port and eggs in a large bowl and mix well to combine. Press mixture into the terrine and close proscuitto flaps to cover.

Place a sheet of aluminum foil on top of the terrine then the lid (if there is one). Place a folded tea towel in the baking dish and place the terrine on top. Boil the kettle and fill baking dish with boiling water to about half way up to the sides of the terrine. Place in the pre-heated over.

Cook for 1.5 hours or until firm. Test after the first hour with a fine skewer to see how it is doing. Remove from the water bath, weigh down and refrigerate overnight. Unmould and slice with a hot knife to serve.


Serves: 8-10