Chicken Pistachio and Cranberry Terrine with Pickled Cherries
Prep:  20 minutes
Cook:  1 hour 30 mins (plus cooling and refrigeration)
Serves:  8
Average: 3.7 (20 votes)
Difficulty:
Cuisine:
Saved:
French
86
Recipe by: Lilydale
A stress-free entree choice that can be prepared a day or two in advance.
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Chicken Pistachio and Cranberry Terrine with Pickled Cherries
Ingredients:
Chicken Pistachio
Pickled cherries
Method:
Chicken Pistachio
  1. 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
  2. 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
  3. 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
  1. 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
  2. Turn terrine out onto serving dish; top with extra thyme. Slice and serve with pickled cherries
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