A Recipe For Pork And Pistachio Terrine
Jocelyn Hancock’s recipe for Pork and Pistachio Terrine, with the flavours of Southern Queensland Country.
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Cooking tools:
- Loaf pan
- Instant-read thermometer
- Roasting pan
- Oven
- Pot
- Stove
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Parchment paper
- Aluminum foil
- Serving platter
- Refrigerator
Ingredients
- 10 rashers streaky bacon
- 1 duck or chicken breast (skin removed), chopped to 1cm cubes
- 500g coarsely minced pork shoulder
- 250g chicken livers roughly chopped and trimmed of sinew
- 200g pork back, roughly chopped
- 50g pistachios, natural and shelled
- 1 tbsp fresh thyme, finely chopped and some for garnish
- 1 tbsp fresh marjoram, chopped
- 20g sea salt
- 2 tbsp brandy or cognac
- ¼ tsp freshly ground white pepper
- 1 fresh bay leaf (extra branch for garnish)
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