Ingredients
| FOR THE TERRINE | |
| 2 shallots, finely chopped | |
| ½ teaspoon juniper berries, ground | |
| 400g pork mince | |
| 200g coarse pork sausage, skin removed | |
| 400g chicken mince | |
| 6 sage leaves, finely chopped | |
| 2 teaspoons thyme leaves, finely chopped | |
| 2 tablespoons brandy | |
| ½ cup parsley, finely chopped | |
| 1 teaspoon sea salt | |
| 1 egg, lightly beaten | |
| ½ cup skinless roasted hazelnuts, kept whole | |
| 8-10 slices prosciutto (or use 14-16 slices pancetta or streaky bacon) | |
| 200g chicken tenderloins (approximately 4), sliced lengthwise | |
| FEIJOA RELISH makes 2 x 200g jars / preparation 20 mins / cook 45 mins | |
| 1 tablespoon oil | |
| 2 whole cloves | |
| 1 cinnamon stick | |
| ½ teaspoon fennel seeds | |
| 1 onion, chopped | |
| 650g feijoa flesh, chopped | |
| 1 apple, peeled, cored, finely chopped | |
| ½ teaspoon salt | |
| 75g brown sugar | |
| 100ml red wine vinegar |
I don’t think there is anything more French than a terrine, and it should be more popular than it is here. I think terrines are one of the best things to have to hand – great for grazing platters, slapped into a sandwich with relish, or as an easy dinner with some salad or vegetables.
I’ve really tried to simplify the recipe here, using mince rather than coarsely ground meats and pork back fat. Because mince tends to have less fat, I like to add a coarse pork sausage to the mix as it helps to keep the mix moist. I used prosciutto for lining the terrine, but thinly sliced streaky bacon or pancetta also work well here.
My feijoa trees started dropping fruit at the end of February (unseasonably early I thought) and a relish is always a good idea to serve alongside a terrine, so feijoa it is.
FEIJOA RELISH
If you have thin-skinned feijoas you could leave the skin on if you prefer to do so but mine are thick skinned and I’ve been having issues with guava moth so I tend to scoop out the flesh, partly to check there are no spoilt parts. This is one situation where frozen feijoa pulp comes into its own; freezing the fruit breaks down the harder flesh and makes for a softer relish.
Adjust the vinegar to your own preference, adding less vinegar if you like it a little sweeter.
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Instructions
| 1. | In a large bowl combine all the ingredients except the hazelnuts, prosciutto and chicken tenderloins. |
| 2. | Mix well and marinate for a few hours in the fridge if you have time. |
| 3. | Fry a little piece of the mix to check the seasoning and adjust if necessary (remember that the prosciutto is salty so allow for that). Mix the hazelnuts through the mince. |
| 4. | Heat the oven to 160°C. Spray a terrine dish or a loaf tin (approximately 12cm x 22-24cm) with a little oil. Cut a piece of baking paper slightly larger than the tin. |
| 5. | Lay the prosciutto on the baking paper, overlapping each slice. Put into the tin, allowing the ends to hang over the sides. |
| 6. | Press one-third of the meat mix into the tin, add half the chicken strips, laying them lengthwise, then repeat and finally top with the remaining meat mix. |
| 7. | Press the meat down and bang the tin on the bench a few times to get rid of any air pockets. |
| 8. | Fold the prosciutto overhang over the top (if the ends aren’t long enough, cut a few pieces to fit on the top). |
| 9. | Cover the top with a piece of baking paper and then cover tightly with foil (or a lid if using a terrine dish). |
| 10. | Put into a deep roasting dish and pour enough boiling water around the tin to come two-thirds of the way up the sides. Cover the whole roasting dish with foil. |
| 11. | Bake for 1½-2 hours until the internal temperature of the terrine has reached 65°C when measured with a thermometer. The top will be slightly rounded and firm and if you insert a skewer it should come out clean. If you insert the blade of a knife or a metal skewer into the terrine it should be hot to touch and any juices should run out clear. |
| 12. | Remove the foil from the roasting dish and remove the terrine from the water bath. |
| 13. | Place on a lipped tray to catch any juices and remove the foil from the terrine. |
| 14. | Put some weights on top (a small board and a couple of heavy cans is good to use here). |
| 15. | Allow to cool, then refrigerate with the weights overnight. |
| 16. | Remove from the tin, take off the baking paper and invert onto a serving dish or board. |
| 17. | Slice with a sharp knife and serve with cornichons, feijoa relish, crusty bread, radishes and fresh figs or grapes if they are in season. |
| 18. | FEIJOA RELISH |
| 19. | Heat the oil in a saucepan. Add the cloves, cinnamon and fennel seeds and cook for a minute until fragrant. |
| 20. | Add the onion and fry gently for 10 minutes, until softened. |
| 21. | Add the feijoas and apple and mix well. |
| 22. | Add the salt, sugar and red wine vinegar. |
| 23. | Bring the mix up to a boil and stir well, then simmer over a low heat until thickened, approximately 30 minutes. |
| 24. | Spoon the mix into hot sterilised jars. Store in the fridge once opened. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe