Impressive picnic recipes

Chicken, ham and pistachio terrine

This is ideal with our home-made soda bread, see the recipe on this page, too

  • 12
  • 15
  • 70
  • 2 tbsp olive oil, plus extra for brushing
  • 250g streaky bacon
  • 10 shallots, peeled and halved
  • 225g whole chicken livers, trimmed
  • 600g minced pork
  • 4 tbsp port
  • 1 tsp ground juniper berries
  • ½ tsp ground allspice
  • 4 tbsp fresh flat leaf parsley, chopped
  • 2 tbsp fresh thyme, finely chopped
  • 150g pistachios, shelled
  • 125g sliced ham
  • 300g chicken breast, cut into 2cm strips
  1. Heat the oven to 200°C/180°C fan/Gas 6. Brush a 1.4kg loaf tin with oil and line it with streaky bacon, leaving 5-6cm overlapping the edge.
  2. Gently heat 1 tbsp oil in a frying pan over a low heat and soften the shallots for 5 minutes. Transfer to a plate to cool. Heat the pan to high and add the remaining oil and the chicken livers, season well and cook until browned on all sides but not cooked through.
  3. In a large bowl, mix together the minced pork, port, juniper, allspice, parsley, thyme and pistachios and 1 tsp each of salt and pepper.
  4. Gently stir in the cooled shallots and chicken livers then pile the mixture into the lined loaf tin, adding a couple of layers of ham and chicken and pressing down well.
  5. Fold the bacon over the top, cover with greased foil and place in a deep roasting tray. Pour hot water around the tin so it reaches halfway up the side then bake for 1 hour until cooked through. Remove from the oven, place something heavy over the top, cool then chill in the fridge. Garnish with parsley to serve, if you like.

Per serving: calories 296 (15%), sugar 1.6g (1.8%), fat 18g (26%), saturates 5g (25%), salt 1.1g (18%) of your guideline daily amount

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