Terrine of Pork and Veal with Cherries and Pistachios
This Terrine is guaranteed to turn out perfectly. Serve with a little apricot jam, marmalade or chutney.
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Cooking tools:
- Food processor
- Loaf pan
- Roasting pan
- Cooling rack
- Aluminum foil
- Saucepan
- Stove
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Tray
- Cardboard
- Plate
- Refrigerator
- Serving platter
- Pot
Ingredients
- 1 lb lightly salted thin sliced bacon
- 1 1/2 tsp olive oil
- 1/2 cup finely chopped onion
- 1 clove garlic (crushed)
- 1 tbsp thyme (crushed)
- 1/4 cup chopped parsley
- 12 oz ground pork
- 12 oz ground veal
- 1 whole egg
- 3 slices fresh bread (pulsed in a food processor)
- 3/4 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 cup shelled pistachio
- 1/2 cup dried cherries or cranberries
- 1 chicken breast
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