Chicken, pork and veal terrine
This chunky, rustic, French-style terrine is studded with tender pistachio nuts. Serve with picked vegetables, mustard and crusty bread for a simply delicious l
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Ingredients
- 1 tablespoon olive oil
- 1 brown onion (80g), chopped finely
- 2 cloves garlic, crushed
- 1 tablespoon finely chopped fresh thyme
- 1 kilogram (2 pounds) minced (ground) pork and veal
- 1/4 cup (60ml) brandy
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon ground allspice
- 1/2 teaspoon ground white pepper
- 1/3 cup (55g) pistachios, chopped coarsely
- 1 egg
- 1 teaspoon sea salt flakes
- 12 slices pancetta (180g)
- 4 chicken tenderloins (300g)
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