Chicken Pistachio & Cranberry Terrine with Pickled Cherries
A stress-free entrée choice that can be prepared a day or two in advance
Preparation time: 20 minutes
Cooking time: 1 hour 30 mins (plus cooling and refrigeration)
- 18 pieces (500g) streaky bacon
- 2 x 500g Lilydale Free Range Chicken Mince
- 4 garlic cloves, crushed
- 2 tsp mixed spice
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tblsp lemon thyme leaves
- 1/4 cup brandy
- 2 eggs, lightly beaten
- 1/4 cup dried cranberries
- 1/2 cup shelled pistachios
- Extra lemon thyme leaves, to serve
- 1/3 cup caster sugar
- 3 stems rosemary
- 2 fresh bay leaves
- ½ cup red wine vinegar
- 1/3 cup water
- 300g cherries with stems
- Preheat oven to 180C (160C fan-forced). Grease an 8cm deep, 13cm x 23cm (1.7-litre capacity) terrine dish or loaf pan. Line loaf pan with 14 slices bacon allowing slices to over hang around the sides.
- Chop remaining bacon coarsely. Place bacon in bowl with remaining ingredients. Season very well with salt and pepper; mix well to combine. Press mince mixture into terrine, packing down mixture as much as you can. Cover with overhanging bacon. Cover top with baking paper and foil.
- Place terrine in a large roast roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of terrine. Cook for 1 hour 30 minutes. Transfer terrine out of roasting pan. Cool completely. Weigh top of terrine with food cans. Refrigerate overnight.
- To make pickled cherries, stir sugar, rosemary, bay leaves, vinegar and the water in a small saucepan over medium heat until sugar dissolves. Add cherries; bring to a simmer. Remove from heat. Cool 30 minutes. Chill until required.
- Turn terrine out onto serving dish; top with extra thyme. Slice and serve with pickled cherries.