Chicken Terrine with Pistachios

Name: Chicken Terrine with Pistachios
Ingredients: A pinch of dried thyme; ½ tsp salt and plenty of freshly ground black pepper; ½ tsp salt and plenty of freshly ground black pepper; ½ tsp salt and plenty of freshly ground black pepper; Pared rind of 1 lemon (I use a potato peeler to avoid getting bitter white pith too); Pared rind of 1 lemon (I use a potato peeler to avoid getting bitter white pith too); 1 onion, skinned and chopped finely; ¼ pint/140 ml port (you can use red wine instead, but port gives a richer flavour); ¼ pint/140 ml port (you can use red wine instead, but port gives a richer flavour); 4 tbsp olive oil; 2 oz/56 g pistachio kernels; 1 lb/450 g good pork sausages, each slit down the centre and the skin peeled off; 8 streaky bacon rashers; 1½ lb/675 g white chicken meat, diced quite finely – you need a sharp knife; 3 bay leaves

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This tastes delicious, and is very portable. I would advise slicing it before packing it in with the other picnic contents.

Ingredients

For the terrine

3 bay leaves
8 streaky bacon rashers
1½ lb/675

Winter
Bread
Summer

Method

Line a 1½–2 lb/approximately 1 kg loaf or terrine tin with foil, then lay the bay leaves down the centre. With the blunt side of a knife, flatten the rashers of streaky bacon and lay them across the