I made this TURKEY, CHICKEN AND PISTACHIO TERRINE recently as part of my annual Xmas in June dinner. It comes from the Women’s Weekly magazine, a January recipe involving turkey leftovers. Because we are in the middle of winter, I bought a small smoked turkey ham, which worked well. It will serve 8-10 people and it needs to be made a day ahead.
4 rashers bacon, rind removed, roughly chopped
2 medium (300g) brown onions, sliced finely
4 cloves garlic, crushed
500g uncooked chicken thigh fillets, chopped coarsely
500g cooked turkey breast or thigh meat, cut into 2cm cubes
1/2 cup (70g) pistachio kernels, roughly chopped
1 tablespoon fresh thyme leaves, plus extra
2 eggs, beaten slightly
150g thinly sliced prosciutto
chutney and crusty bread, to serve
- Preheat the oven to 180°C (160°C fan-forced). Cook the bacon in a medium frying pan over medium-high heat, until browned lightly. Add the onion and garlic; cook, stirring until onion has softened. Remove from the heat and cool the mixture.
- Meanwhile, mince the chicken fillets in a food processor using the pulse button until chopped finely (not a pate). Place into a large mixing bowl with the diced turkey.
- When the bacon mixture is cool, add it to the chicken mixture along with the pistachios, thyme and eggs. Season with salt and freshly ground white pepper. Knead mixture vigorously with your hands until it is well combined.
- Line a 25cm × 11cm loaf pan with foil or baking paper, leaving some to overhang the sides. Starting at the centre of the pan, lay the prosciutto, overlapping slightly, into the pan, making sure there are no gaps. Spread the chicken mixture into the pan. Enclose with the overhanging foil or baking paper lining. Wrap in foil and seal tightly. Bake for 1 hour or until the top of the terrine is firm to touch.
- Place the loaf pan on the sink or an a tea towel. Place a second loaf pan on top and press down to release any excess juice. Put a couple of cans in the empty loaf pan (such as canned tomatoes) to weigh down the terrine. Refrigerate overnight.
- To unmould, remove the foil and invert onto a board or serving platter. There will be some jelly-like aspic on the outside of the terrine, this can be wiped off with a paper towel. Sprinkle with the extra fresh thyme leaves and cut into thick slices. Serve with a chutney or relish and crusty bread.
I got about 200g of prosciutto, I like to make sure there is enough to line the pan. I used baking paper.
I added chopped semi dried tomatoes to the mixture for extra colour and taste. I cooked the terrine for 1h30 in my oven.
When you refrigerate it, put the pan on a big plate, so juices won’t leak everywhere. It may be a bit hard to get the terrine out of the pan, coming straight out of the fridge. So leave it on your bench for a bit or let hot water run on the bottom of the pan to be able to unmould it more easily.
Nice to eat with mustard and cornichons.