Festive Terrine

ChrisWells's Note:

I adapted this recipe from the December issue of the excellent Australian Delicious Magazine. I added some duck leg-meat, as it was on hand, and this was a great addition. I omitted the garlic from the original recipe, as I felt it would overpower the other flavours. The original recipe also included 1/2 cup brandy - I didn't have any so didn't add it - instead I added the juices of the duck, which had been roasted in honey and allspice. It was simple to make, and had a beautiful presentation and flavour. Serve cold, accompanied by a fruit relish - I used a cherry relish as it was served for Christmas lunch. You could use rasher bacon as a substitute for prosciutto to line the terrine - the prosciutto was a leaner option, and about the right size to wrap the terrine.

• Total Time: 2 hrs
• Prep Time: 30 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Serves: 10-12

Yield: 1.0 terrine

• 700 g ground chicken
• 800 g pork mince
• 2 duck marylands, precooked meat diced (about 300g meat)
• 3 eggs, lightly beaten
• 1/2 cup shelled pistachios (unsalted, whole)
• 1/2 cup dried cranberries
• 1 tablespoon fresh thyme (stalks removed)
• 1/4 cup fresh parsley, finely chopped
• seasoning salt
• ground pepper
• 10 slices prosciutto

Directions:

1. Preheat the oven to 180 degrees Celsius Boil the jug and have a deep baking tray on hand. You'll also need baking paper cut to fit the top of the terrine, and aluminum foil to seal the tin.
2. Lightly grease a 1 litre loaf tin. Line with the prosciutto: for the best presentation start on one long side of the tin. Make sure the prosciutto is flat against the bottom of the tin, and overhangs one side at the top. The overhang will be folded back on top of the terrine. overlap slightly the prosciutto along one side, then along the opposite side, so that there is a neat pattern along the bottom of the tin and the terrine will be completely wrapped in the prosciutto.
3. In a large mixing bowl, combine all of the remaining ingredients. Use a wide spatula, or your hands, to distributed the egg and seasonings through the terrine. The different meats give a pretty effect when cooked, so don't over mix it. Spoon the mix into the loaf tin, pressing down well to expel any trapped air. Fold the overhanging prosciutto across the top of the terrine to form a seal. Top with baking paper, then foil to seal the tin.
4. Place the loaf tin in the baking tray, and add boiling water to surround the loaf tin - you want it to come half-way up the outside of the loaf tin.
5. Cook for 90mins, remove from roasting tin and allow to cool in loaf pan - I let it cool for about half an hour, until the tin was able to be handled, before placing in the fridge to completely cool.
6. You need to weight the terrine while cooling overnight. Provide the weights with a solid support that will fit in the top of the loaf tin - I used a trimmed plastic takeway container, but foil-wrapped cardboard would do just as well. weight with tins or a foil wrapped brick. Cool overnight in the fridge (4 degrees C).
7. To serve: gently turn the terrine out upside down onto the serving platter. Serve with Cherry or cranberry relish.