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- By Michelle Minnaar
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A savoury terrine is ideal for the summer and makes an ideal light lunch or starter. Elegant or rustic, it suits every type of occasion and can be served at picnics, buffets or anything you can think of!
Eat it hot. Eat it cold. Eat it on crusty bread, or like me with a crunchy salad with a fruity dressing. The possibilities are endless!
For more terrine inspiration, check out this salmon terrine! If you love pate recipes, then you need to look at this chicken liver pate.
📖 Recipe
Chicken, Bacon & Pistachio Terrine
- Author: Michelle Minnaar
- Total Time: 1 hours 60 minutes
- Yield: 8 1x
Description
A tasty chicken terrine recipe that can be done in 30 minutes. Enhance the chicken terrine with bacon and pistachio. You'll enjoy the various textures of the extra ingredients within the chicken terrine. Serve with green salad.
Ingredients
UnitsScale
- 250g (9 oz) rindless streaky bacon
- 350g (12 oz) chicken breast fillets, cut into pieces
- 250g (9 oz) lean minced pork
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 55g (2 oz) shelled pistachio nuts
- 1 small egg, beaten
- salt and pepper
Instructions
- Preheat oven to 180°C/fan 160°C/gas 4. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (4 inches). Put half the chicken into a food processor or blender and blend until finely chopped. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Spoon the mixture into the tin and fold over the overhanging strips of bacon.
- Cover with a double thickness of foil. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Cook in the oven for 1½ hours. Remove the terrine from the roasting tin and leave to cool, then chill until firm.
- Turn out and cut into chunky slices.
Notes
- Serve with a fresh, mixed leaf salad.
- Also goes well with any fruit conserve like redcurrant jelly or seedless raspberry jam.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2.1 g
- Sodium: 716 mg
- Fat: 17.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 9.6 g
- Fiber: 1.5 g
- Protein: 20.7 g
- Cholesterol: 32 mg
More French Recipes
- Creamed Leeks
- Champagne Chicken
- Cheese and Leek Quiche
- Sous Vide Potatoes
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Reader Interactions
Comments
Renil M. George
The terrine was very good.
★★★★★
Reply
michelle
Glad you liked it!
Reply
Ian M
The terrine was very good. Next time we'll add some sage and thyme to the terrine.
Reply
Michelle
Personally, I've never attempted freezing a terrine but I think you can by simply cooling it after cooking and then freezing it. Just thaw in the fridge before serving.
Reply
Suzanne
This has become one of my must-have dishes on the table at Christmas! The answer to can you freeze it is yes! I slice it first and wrap the slices individually for a light lunch in the following months.
Reply
Hev
Can you freeZe it?
Reply
suzie
absolutely fantastic, so easy but very impressive, just wish i had made more! Served it with a balsamic jus
Reply
nitesh
nice to learn menu from you.
i was really appreciated by my head chefReply
Alex Morrison
I have never cooked terrine before and your recipe was easy to follow, made my mouth water and got me very excited about cooking again. I added a twist of my own just to spice things up. Spot on.
Reply
Michelle
Barbara: The pistachios definitely gave this terrine a bit of a twist. I really enjoyed participating in HHDD.
Joey: Thanks. Congrats on winning with your Country Terrine. 🙂
Reply
joey
Your terrine came out gorgeous! And it sounds so delicious! 🙂
Reply
barbara
Welcome to HHDD. Pistachios are a favourite of mine but I've never had the in a terrine. It looks delicious.
Reply
