Pork And Chicken Terrine Food

CHICKEN AND PORK TERRINE

Steps:

• Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.
• Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.
• Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.
• Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.
• Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.
• To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.

CHICKEN AND PORK TERRINE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Place bacon on a board and stretch it using back of knife. Arrange it in overlapping slices over the base and sides of a 2 lb loaf pan.
• Cut 4oz of the chicken into 4 inch long strips. Sprinkle with lemon juice and set aside. Put the rest of the chicken in a food processor with ground pork and onion and process until fairly smooth.
• Add the eggs, parsley, salt and peppercorns to the meat mixture and process just to blend.
• Spoon half the mixture into the loaf pan and then level the surface.
• Arrange the reserved chicken strips on top, then spoon in the remaining meat mixture and smooth the top. Give the pan a couple of sharp taps on the work surface to knock out any air pockets.
• Cover the loaf pan with a piece of oiled foil and put it in a roasting pan. Pour in enough hot water to come halfway up the sides of the pan.
• Bake for 45-50 minutes until terrine is firm.
• Let cool in pan before turning out onto serving plate and chilling in the refrigerator.
• Serve the terrine in slices with lettuce leaves and radishes and the wedges of lemon for squeezing.