August 21, 2014
Veal Terrine with Pistachio
- 250g bacon rashers
- 250g veal steak
- 125g pork fillet
- 125g chicken fillet
- 3 bay leaves
- 2 large onions
- 2 garlic cloves
- 125g pistachio kernels
- 1 egg
- 1 tablespoon canned green peppercorns
- 2 tablespoons brandy
- 1 tablespoon flat-leaf parsley, finely chopped
- 2 slices ham
Preheat oven to 180°C.
Place bay leaves in the base of a loaf tin (about 9cm x 22cm).
Remove rind from bacon and line tine with bacon rashers. Reserve enough bacon to cover the top of the terrine.
Mince veal in a food processor, place in a bowl. Process the chicken and pork, add to the veal, process onions and garlic and add to the meats.
Add pistachios, egg, peppercorns, brandy and chopped parsley to the meats and mix until well combined.
Spread half the mixture into the loaf tin, cut ham into thin strips and layer on top, then spread with remaining mixture and lay reserved bacon on the top.
Cover with foil and bake for 1 1/2 hours.
Cool in tin and refrigerate overnight.
To serve, slice thickly and arrange on a serving platter.
- Refrigerate for at least 24 hours to allow flavours to develop. The terrine will keep in the fridge for up to a week.