How to make chicken and pork terrine
With the warmer weather comes picnics, barbecues and other al fresco dining events. With these occasions in mind, you need recipes that are easy, can ideally be made-ahead of time and meals you can eat cold.
A terrine is an ideal option. This hearty dish is traditionally served cold, making it a fantastic choice for lunch or dinner during summer. Plus, it’s make ahead. This irresistible Chicken and Pork terrine with Egg recipe is a crowd-pleaser that will be gone in a flash. Watch how to make Chicken and Pork Terrine step-by-step for your Christmas feast.
GET THE FULL RECIPE: Chicken and Pork Terrine with Egg Centre
Tips for making the terrine
Choosing the right meat
Using pork and chicken mince together is the best way to combine flavour and moisture. Both chicken and pork are considered white meat in the culinary sense, and have a mild and sweet flavour. Chicken on its own can be too dry, so the pork mince adds that extra fat and moisture to the filling without clashing flavours.
Other types of meat you could use are pork and veal, or even turkey and pork.
What bacon should I use?
Use streaky bacon rashers, not middle cut bacon, to line your tin. Streaky bacon is the best shape and length needed to line the loaf tin, and it will create a crispy, even surface with marbled colours for the outside of your terrine. It also has a higher fat content which is essential to keep your terrine juicy and flavourful.
What can I use instead of pistachios and cranberries?
Substitute pistachios with walnuts or almonds. Cranberries can be substituted with currants or even chopped prunes.
Can I substitute any herb?
Thyme is the perfect fit for this flavour profile, but it you can’t get your hands on it try flat leaf parsley or even chervil. Finely chopped sage is a good option too, but it has a very bold and fragrant flavour so use only use half the amount. Avoid overly bold or hard herbs such as rosemary or mint.
Tips for avoiding rubbery eggs
It is important that you cook the eggs just enough so they are cooked to medium. Cooking the eggs to hard boiled will make them tough after the 60-minute cook in the oven. To make peeling eggs easier, use eggs that are not too fresh. The older the egg the easier it is to peel.
Bring a saucepan of water to the low boil. Gently lower eggs into the boiling water so they are in a single layer and submerged in the simmering water. Set timer for 7 minutes. Immediately place cooked eggs into a bowl of cold water to stop the cooking process. This will give you an egg that has a set white and creamy firm yolk that won’t overcook in the oven.
Why do I need to add brandy? What can I use instead?
Brandy provides a sweet and classic flavour to your terrine. The alcohol is cooked off during the cooking process. If you don’t have brandy, you can use whisky, cognac or even port. If you want to make it alcohol-free, replace it with apple juice or omit it altogether.
Why do I need to cook the terrine in a water bath?
Cooking a in water bath (or bain-marie) is a gentle way of cooking using indirect heat. A bain-marie surrounds the food with very gentle heat and is used for cooking delicate dishes such as custards, pates and terrines.
When making a water bath at home, choose a deep dish large enough to hold the terrine with a few centimetres extra around all the edges.
Place a clean cloth into the base of the large baking dish and place terrine on top. This will stop the terrine from slipping. Fill with enough boiling water to come halfway up the sides of the terrine.
How to remove the terrine from the pan
Allow the terrine to cool for 15 minutes before removing from loaf pan. Pour off any excess cooking liquid and discard. Place a lined baking tray over the top of the terrine. Carefully turn over and the terrine should release onto the tray.
What can I use instead of maple syrup?
Brushing with maple syrup is great way to add flavour and create a crisp golden coating. If you don’t have maple syrup, brush with a little warm honey or even just melted butter.
How to store the terrine
You can store the cooked, cooled terrine in the tin for up to a week in the fridge. Or, you can freeze it for up to 2 months. Remove the terrine from the tin, then wrap tightly in baking paper and plastic wrap. Place in an airtight container. Allow to defrost in the fridge overnight and bring to room temperature before serving.
More Christmas recipes
Need more Christmas ideas? These make-ahead sweet and savoury recipes will help you be prepared come Christmas entertaining season.
GET THE RECIPE: Easy Custard Berry Trifle
Trifle is a Christmas classic that always has a place on the table. This simple trifle uses homemade vanilla custard that's so easy to do but makes it extra special.
DISCLAIMER: Australian Eggs is a contributing recipe partner at myfoodbook.com.au. This feature includes a mix of content sourced from Australian Eggs and our own opinions. Find out more about Australian Eggs.