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Fresh Living Network
Pork, chicken and prune terrine with balsamic baby onions

Pork, chicken and prune terrine with balsamic baby onions

Well worth the effort!
8
RECIPE TYPE:Appetisers
 
Method
  • Sauté onion and garlic in butter until soft. Cool.
  • Blitz chicken livers, pork, and half the chicken breasts, until finely chopped.
  • Mix brandy, spices, thyme, prunes, onion, garlic and nuts in a bowl. Season and cool.
  • Preheat oven to 150C
  • Place bay leaves in the bottom of a 1L loaf tin
  • Slice remaining chicken breasts in half lengthways
  • Spoon half the terrine mixture into tin. Top with chicken breasts and remaining mixture and press down firmly to compact mixture.
  • Cover with baking paper and seal tightly with foil
  • Submerge half the tin in water in a roasting pan
  • Cook for 1 3/4 hours, remove and allow to cool in pan
  • Place onions in pan, add vinegar and season
  • Cover with foil and roast alongside terrine for 45 minutes. Cool. Top with food cans to compact terrine.
  • Allow to set. Serve with onions and toasted baguette.

 

Wine suggestion

  • Raka Rosé
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