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.


  • 20 min
  • Serves 10-12
  • Easy


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



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.


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.


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.


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.


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

Created by Julie Le Clerc