Country-style pork and chicken terrine
This rustic terrine makes a lovely lunch or starter. Serve with crusty french bread and cornichons (gherkins), if desired.
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Ingredients
- 350 grams chicken thigh fillets, chopped coarsely
- 400 grams boned pork belly, rind removed, chopped coarsely
- 300 grams piece calves liver, trimmed, chopped coarsely
- 3 rindless bacon rashers (195g), chopped coarsely
- 3 cloves garlic, crushed
- 2 teaspoons finely chopped fresh thyme
- 10 juniper berries, crushed
- 2 tablespoons port
- 1/4 cup (60ml) dry white wine
- 1 egg
- 1/4 cup (35g) unsalted pistachios, roasted
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