With summer coming, this terrine is such a handy dish to have on hand. The terrine, or slices of terrine, freezes well so it’s convenient to keep for unexpected visitors or just for the occasional lunch. And it’s an impressive addition to the table for a crowd. This is my friend Ginni’s recipe. It doesn’t have any of the traditional chicken liver but if that’s to your taste, just add them in a layer as you fill the terrine.
Next week you’ll be hearing from another of Fine Music’s volunteers with an interest in food. After all, we all like a bit of variety!
Jo and Ginni’s Terrine
1 large onion, chopped
2 cloves garlic, crushed
3 tbsp olive oil
1 bag (120g) baby spinach leaves
1/3 cup white wine
1 beaten egg
1 cup craisins
1 cup shelled pistachios
250g chicken mince
500g pork mince
1 tsp thyme leaves
salt & pepper
8 strips prosciutto (can substitute fine cut bacon trimmed)
Sauté the onion and garlic gently in olive oil till soft and translucent, but not browned.
Add the spinach leaves and pop a lid on. Leave for 5 minutes to wilt the spinach then pour in the wine and cook until it has reduced by half. Leave this mixture to cool.
Beat the egg in a bowl then add the craisins, pistachios, chicken and pork mince, thyme leaves and salt and pepper. Mix in the onion and spinach mixture. Mix together well.
Heat the oven to 160 degrees.
Lightly oil a terrine dish and line with the prosciutto or bacon.
Pile in the meat mixture and fold over the prosciutto, adding more to fully enclose the meat. Wrap the terrine securely in alfoil.
Pop the terrine dish into a baking dish. Fill the baking dish with boiling water halfway up the terrine dish. Pop the baking dish with terrine into the oven and bake for two hours.
Remove from the oven. Remove from baking dish and allow to cool slightly before putting in the fridge with weights on top.
Leave overnight before turning out of the terrine dish to serve with cranberry sauce and cornichons.