A stress-free entree choice that can be prepared a day or two in advance.
Chicken Pistachio
Ingredients
18 pieces (500g) streaky bacon
2 x 500g Lilydale Free Range Chicken Mince
4 garlic cloves, crushed
2 tsp mixed spice
1/4 cup chopped fresh flat-leaf parsley
2 tblsp lemon thyme leaves
1/4 cup brandy
2 eggs, lightly beaten
1/4 cup dried cranberries
1/2 cup shelled pistachios
Extra lemon thyme leaves, to serve
Method
Preheat oven to 180°C (160°C fan-forced). Grease an 8cm deep, 13cm x 23cm (1.7-litre capacity) terrine dish or loaf pan. Line loaf pan with 14 slices bacon allowing slices to over hang around the sides
Chop remaining bacon coarsely. Place bacon in bowl with remaining ingredients. Season very well with salt and pepper; mix well to combine. Press mince mixture into terrine, packing down mixture as much as you can. Cover with overhanging bacon. Cover top with baking paper and foil
Place terrine in a large roast roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of terrine. Cook for 1 hour 30 minutes. Transfer terrine out of roasting pan. Cool completely. Weigh top of terrine with food cans. Refrigerate overnight
Pickled cherries
Ingredients
1/3 cup caster sugar
3 stems rosemary
2 fresh bay leaves
1/2 cup red wine vinegar
1/3 cup water
300g cherries with stems
Method
To make pickled cherries, stir sugar, rosemary, bay leaves, vinegar and the water in a small saucepan over medium heat until sugar dissolves. Add cherries; bring to a simmer. Remove from heat. Cool 30 minutes. Chill until required
Turn terrine out onto serving dish; top with extra thyme. Slice and serve with pickled cherries
