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Chicken Pistachio & Cranberry Terrine with Pickled Cherries

A stress-free entrée choice that can be prepared a day or two in advance

Serves: 8

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

Pickled cherries

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Turn terrine out onto serving dish; top with extra thyme. Slice and serve with pickled cherries.
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Our Recipes
Our Recipes