Tangy boost for lighter meats

Terrines are often regarded as classic, rustic farmhouse fare. Joan Bishop has given this one a chic modern twist and the combination of intense flavours is the secret to its success.

The pork is divinely succulent and takes well to the sharp, tangy flavours of apricot and cranberry. Studded with tender, tasty chunks of chicken this is particularly appealing. I find terrines quick to make and very versatile.

Offer chunky slices of terrine with toasted baguettes, crisp flatbread or loaves of country style bread to accompany drinks. Add a seasonal salad and you have the perfect lunch or dinner. Terrines travel well so this is ideal picnic fare and any leftovers make gourmet sandwiches.

Traditionally terrines have a high fat content but I have reduced this considerably without compromising flavour or texture. Healthier, lighter and packed with flavour.

Best made a day or two before you wish to serve it to allow the flavours to mature and develop.

PHOTO: PETER MCINTOSH
PHOTO: PETER MCINTOSH

Pork, chicken and apricot terrine

Serves 8-10

200g sliced streaky bacon to line tin (about 6 slices)

300g boneless, skinless chicken breasts

800g quality New Zealand pork mince

1 Tbsp crushed ginger

1¾ tsp ground allspice

2 Tbsp lime juice

2 Tbsp brandy

3 Tbsp Thai sweet chilli sauce

2 Tbsp chopped fresh oregano or

2 tsp dried

½ tsp salt

⅛ tsp chilli powder

120g New Zealand dried apricots, chopped

60g dried cranberries, chopped

Method

Line the base of a seven-cup capacity loaf tin (approximately 12cmx22cm) with baking paper and lightly oil the sides.

Line the loaf tin with the streaky bacon, placing the bacon across the tin and allowing the ends to drape over the sides.

Cut the chicken breasts into 2cm-3cm chunks and set aside.

Combine the remaining ingredients in a large bowl and mix thoroughly.

I use my hands to do this. Add the chunks of chicken and gently combine all the ingredients together and pack firmly into the bacon-lined loaf tin and fold the bacon ends over. It is important to pack the terrine mixture in firmly. This improves the consistency and makes it easier to slice.

Place a layer of baking paper directly over the top and then cover completely with foil, tucking the foil under the edges of the tin.

If convenient this can be refrigerated and left overnight to intensify the flavours.

When ready to cook:

Heat the oven to 180degC. Remove the terrine from the fridge to come to room temperature.

Place the loaf tin in a roasting dish and pour hot water into the roasting dish to come halfway up the sides of the loaf tin.

Cooking the terrine in a water bath slows down the cooking process and ensures the terrine is evenly cooked the whole way through.

Place the roasting dish in the preheated oven and cook for about one and a quarter hours or until the mixture feels firm and the juices run clear when tested by inserting a skewer into the terrine.

Remove the foil and cool for about an hour.

Pour the excess juices surrounding the terrine into a small bowl. Cover and chill. This sets and is delicious to eat cold or can be used as stock. Cover the terrine with baking paper and foil and weight it with a full bottle of wine or tinned fruit. Place in the fridge overnight.

Run a knife between the outside of the terrine and the tin to loosen it. Turn out on to a board and slice for serving.

Wrap remaining terrine in baking paper and foil and store in the fridge. Will keep for 4-5 days.

 

 

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