Chicken & Pork Terrine with Hazelnuts & Feijoa Relish - Cuisine Magazine - From New Zealand to the W

Name: Chicken & Pork Terrine with Hazelnuts & Feijoa Relish - Cuisine Magazine - From New Zealand to the W
Ingredients: 2 shallots, finely chopped; ½ teaspoon juniper berries, ground; 400g pork mince; 200g coarse pork sausage, skin removed; 400g chicken mince; 6 sage leaves, finely chopped; 2 teaspoons thyme leaves, finely chopped; 2 tablespoons brandy; ½ cup parsley, finely chopped; 1 teaspoon sea salt; 1 egg, lightly beaten; ½ cup skinless roasted hazelnuts, kept whole; 8-10 slices prosciutto (or use 14-16 slices pancetta or streaky bacon); 200g chicken tenderloins (approximately 4), sliced lengthwise; FEIJOA RELISH makes 2 x 200g jars / preparation 20 mins / cook 45 mins; 1 tablespoon oil; 2 whole cloves; 1 cinnamon stick; ½ teaspoon fennel seeds; 1 onion, chopped; 650g feijoa flesh, chopped; 1 apple, peeled, cored, finely chopped; ½ teaspoon salt; 75g brown sugar; 100ml red wine vinegar

www.cuisine.co.nz

I don’t think there is anything more French than a terrine, and it should be more popular than it is here. I think terrines are one of the best things to have t

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