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Cranberry & Pistachio Terrine – The Carefillery

Cranberry & Pistachio Terrine

This delicious terrine is a great addition to the festive table or easy summer entertaining. It makes a tasty sandwich filling and is perfect fare for a picnic hamper too.

Overview

  • 20 min
  • Serves 10-12
  • Easy

Ingredients

500gm streaky bacon

750gm chicken mince

750gm pork mince

3 cloves garlic, crushed

2 tbsp chopped fresh thyme leaves

2 tbsp chopped parsley leaves

1/2 cup brandy

3 small eggs, lightly beaten

2/3 cup Shelled Pistachios

2/3 cup Cranberries

Instructions

1

Preheat oven to 180°C. Grease a 1-litre capacity loaf tin. Line pan with bacon, slightly overlapping the slices and leaving ends overhanging the pan.

2

Place all remaining ingredients in a bowl. Add 2 tsp salt and 1 tsp ground pepper. Mix together with your hands until well combined. Pack mixture into the tin, pressing down well. Fold bacon ends over to cover meat.

3

Place a piece of baking paper on top; cover and seal well with a piece of baking foil. Place terrine in an oven pan; fill pan with boiling water to come halfway up the sides of the terrine. Cook for 90 minutes. Remove from oven and set aside to cool.

4

Cut a piece of cardboard to fit the top of the terrine, then place on top and weigh down with food cans (this will press the terrine). Refrigerate overnight.

5

To serve, turn the terrine out onto a board and slice thickly.

Created by Julie Le Clerc