Chicken Poultry and Pistachio Terrine -third course

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Our third course in our Medieval Christmas in July 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. They’re not as cheep as chickens. Sorry couldn’t help myself.  You can just use chicken and turkey legs are easy to find in most supermarkets today.  Although to be a little more authentic I purchased my Pheasant at the Prahran market because they’re a bit hard to come by in Narre Warren South.  LOL

I wish we had a market like it near us.   You can even add replace the pheasant with pork if you want a different meat.  A terrine dish is the best thing to make a terrine in although they can be costly and If you’re not going to use it much you could use a bread tin.

Chicken terrine | becs-table.com.au

Terrine

5 from 1 reviews
Poultry and pistachio terrine and red pepper relish
 
Author:
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)
  • 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
Method
  1. 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
  2. Add rest of ingredients up to egg and mix together well
  3. 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.
  4. 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.
  5. Place a piece of baking paper over top and terrine dish into a large baking dish half filled with hot water and bake 180deg for about 1½hrs or until terrine is firm to touch. this will depend on the size of your terrine. You need to make sure it's cooked through. bring it out to cool then put in fridge overnight with a weight on top of it
  6. *Note if you are using a metal terrine dish or if your prosciutto is lacking in fat, line the terrine dish with baking paper.
For the relish
  1. Cut capsicums into quarters, remove any white membrane with a sharp knife and cut into fine julienne.
  2. Put all ingredients in a non-stick saucepan and cook for 25mins, med heat until tender and glossy.
  3. Serve cold.

Medieval table setting | becs-table.com.au

Go back to the second course

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