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Medieval Dinner – Poultry Terrine (3rd course)

Poultry terrine on bread

The third course in our Medieval dinner was a Poultry (or chicken) and Pistachio terrine which I made in advance.  The added bonus with a terrine like this is that there may be leftovers for another meal. This has to be one of my most favourite terrines.

You don’t have to use pheasant if you find it too hard to find, or if you don’t want the extra cost. You can also use chicken and turkey legs, as they are easy to find in most supermarkets today.  Although to be a little more authentic, I purchased my pheasant from the wonderful Prahran market (not far from inner Melbourne).

Purchase by the 18th December for Xmas delivery
Poultry Terrine

You can even add or replace the pheasant with pork if you want different meat.  A terrine dish is the best thing to make a terrine in (duh), although they can be costly. If you’re not going to use it much, you could use a bread tin.  Wrapping the outside with a damp tea towel is a great idea to stop the outside from browning and cooking off too fast.

We served this dish with a a lovely earthy Australian Pinot Noir.

Poultry terrine on bread

Medieval dinner – Poultry and pistachio terrine

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becs-table.com.au
Poultry and pistachio terrine with a red pepper relish
Prep Time 17 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 47 minutes
Difficulty Medium
Course Dinner
Cuisine Medieval
Servings 8 People
Method Conventional

Ingredients
  

For the Terrine

  • Butter for frying
  • 1 small Onion finely chopped
  • 4 Cloves Garlic finely chopped
  • 160 g chicken livers cleaned and roughly chopped
  • 80 ml cognac
  • 2 corn-fed chickens boned
  • 1 Pheasant boned
  • 4 turkey drumsticks boned and tendons removed
  • 100 g chopped baby spinach
  • 1 Dessert Spoon green peppercorn
  • ¾ cup fresh breadcrumbs made from day-old bread
  • 1 cup shelled Pistachio
  • 2 sage leaves finely sliced
  • 2 Lemon using the finest Microplane
  • 1 ½ tsp Flaked Salt
  • ground pepper to taste
  • 1 Egg
  • 250 g thin long slices of moist Italian prosciutto rindless but with lots of fat

For the Relish

  • 2 red capsicums thick-skinned
  • 2 Tbs Olive Oil
  • 2 Tbs red wine vinegar
  • 2 Tbs caster sugar
  • big pinch mixed spice
  • 1 tsp fresh Chilli
  • 2 tbs Panch Porah spice mix or something similar

Instructions
 

  • Sauté onions & garlic in butter for a few minutes, then add chopped livers and cognac and sauté for a further minute- put into a large mixing bowl
  • Add rest of the ingredients up to the egg and mix together well
  • Line a (10cm by 30cm, 7cm high) terrine dish with prosciutto, overlapping each piece and allowing extra over the sides to fold over at the end.
  • Put half of the mixture into the dish and sprinkle the pistachios across the surface, then top with remaining mixture and fold over prosciutto to completely enclose.
  • Place a piece of baking paper over the top and pop the terrine dish into a large baking dish half-filled with hot water and bake 180 °c for about 1 1/2hrs or until the terrine is firm to touch. This will depend on the size of your terrine. You need to make sure it's cooked through by checking the centre juices with a knife, just like you would a chicken leg. Once it's cooked bring it out to cool then put in the fridge overnight with a weight on top, so it's pressed nicely.
  • *Note if you are using a metal terrine dish or if your prosciutto is lacking in fat, line the terrine dish with baking paper. you can also wrap a metal terrine dish (bread tin) with a tea towel to protect the sides from the heat.

For the relish

  • Cut capsicums into quarters, remove any white membrane with a sharp knife and cut into fine julienne.
  • Put all ingredients in a non-stick saucepan and cook for 25mins, med heat until tender and glossy.
  • Serve cold.

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