Ingredients
| 2 shallots, very finely diced | |
| 1 small turkey breast (approx 550g), cut into 3cm chunks | |
| 200g turkey mince (or use chicken mince) | |
| 450g coarse pork mince or sausage (I used L’Authentique Toulouse French grind) | |
| ½ cup pistachios | |
| ¼ teaspoon ground allspice | |
| ¼ teaspoon freshly grated nutmeg | |
| ¼ teaspoon ground cinnamon | |
| ½ cup parsley, finely chopped | |
| 50ml brandy | |
| 1 teaspoon sea salt | |
| 1 egg, lightly beaten | |
| 14-16 slices pancetta or use streaky bacon |
A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as it has a decent amount of fat to keep the terrine moist.
Instructions
| 1. | Put all the ingredients except the pancetta into a bowl and combine well. |
| 2. | Marinate for a few hours if you have time. |
| 3. | Fry a little piece of the mix to check the seasoning and adjust if necessary (do remember that the pancetta is salty so allow for that). |
| 4. | Preheat the oven to 160°C. |
| 5. | Spray a terrine dish or loaf tin (approx 12 x 22cm) with a little oil and then line with baking paper. |
| 6. | Line the tin with the pancetta, overlapping each slice and allowing the ends to hang over the sides. |
| 7. | Press in the meat mix, then bang the tin on the bench a few times to get rid of any air pockets and fold the overhang over the top (if the ends aren’t long enough, cut pieces to fit on the top). |
| 8. | Cover the top with a piece of baking paper and then cover tightly with tin foil (or a lid if using a terrine dish). |
| 9. | Put into a roasting dish, and pour enough boiling water around the tin to come halfway up the sides. |
| 10. | Cover the whole roasting dish with foil. |
| 11. | Bake for approximately 13⁄4-2 hours, until the internal temperature reaches 72-74°C, or until the juices run clear when a skewer is inserted into the terrine. |
| 12. | Remove the foil and baking paper. |
| 13. | Remove from the water bath and place on a lipped tray to catch any juices. |
| 14. | Put some weights on top (I find a small board and a couple of heavy cans is ideal). |
| 15. | Allow to cool, then refrigerate with the weights overnight. |
| 16. | Remove from the tin, take off the baking paper and invert onto a serving dish or board. |
| 17. | Slice with a sharp knife and serve with cornichons, a salad, crusty bread and a favourite relish or pickle (the nectarine pickle on page 60 would be ideal). |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Sara Black
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