TURKEY TERRINE - Cuisine Magazine - From New Zealand to the World
Experience the flavor of New Zealand turkey in this classic terrine recipe, perfect for hot days and easy to prepare. Pair it with salad and chutney for a delicious meal.
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Cooking tools:
- Terrine dish
- Loaf pan
- Roasting pan
- Skewer
- Grater
- Oven
- Stove
- Pot
- Mixing bowl
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
- Baking sheet
- Fork
- Spoon
- Skillet
- Spatula
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 2 shallots, very finely diced
- 1 small turkey breast (approx 550g), cut into 3cm chunks
- 200g turkey mince (or use chicken mince)
- 450g coarse pork mince or sausage (I used L’Authentique Toulouse French grind)
- ½ cup pistachios
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup parsley, finely chopped
- 50ml brandy
- 1 teaspoon sea salt
- 1 egg, lightly beaten
- 14-16 slices pancetta or use streaky bacon
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