Barlborough Dec 2022

Recipe
Festive Terrine
Delicious & easy terrine that looks impressive but is easy to adapt to ingredients you have available.
Preparation time: 30 mins
Cooking time: 2 hours plus chilling time
Serves: 8
Ingredients
1 tbsp. olive oil, plus extra to brush
1 onion, finely chopped
2 tbsp. brandy, (optional)
12 rashers smoked streaky bacon (optional)
2 skinless chicken breasts, cut into small pieces
(about 1cm)
500g minced pork or turkey.
50g frozen peas OR 50g roughly chopped pistachios OR
50g chopped walnuts
50g dried cranberries OR 50g chopped dried apricots
OR 50g chopped dried prunes
¾ tsp freshly grated nutmeg
leaves from two sprigs of fresh thyme.
Plenty of seasoning.
Method
Cook the onion gently for 10 minutes until softened
and translucent. Pour in the brandy if using and cook
for 30 seconds. Empty the onions into a large bowl and
allow to cool.
Preheat oven to 180°C / 160°C fan / Gas mark 4. If using
the bacon, line a 2lb loaf tin with 10 of the rashers
making sure you leave part of the rashers hanging over
the edge of the tin. To the cooled onion in the bowl,
add the chopped chicken, minced pork or turkey, and
the rest of the chosen ingredients, with the thyme
leaves, nutmeg, and a generous amount of seasoning.
Mix thoroughly.
Press the resulting mixture into the loaf tin, levelling off
the surface. If you're using bacon fold the overhanging
rashers over the filling. Fold any overhanging bacon
over the filling and cover with the remaining rashers.
Press down again. Cover the top with a lightly oiled
sheet of cooking foil and press this down on top of the
loaf tin. Then wrap the tin securely in a double layer of
foil and place put into a roasting tin.
Boil the kettle then half-fill the roasting tin with boiling
water and carefully transfer to the oven. Cook for 90
minutes until the terrine feels solid when the top is
pressed. Lift tin out of the water, remove the outer
layers of foil, leaving only the greased foil layer in place.
Then carefully pour out any liquid from the terrine to
prevent it setting as jelly. Leave to cool. Place a weight
on top of the foil layer (tins of beans or even a house
brick will do) and chill overnight.
Remove the terrine from the fridge and release it from
the tin a couple of hours before serving, to allow it to
come to room temperature. Slice and serve with
chutneys, and warm crusty bread.
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