Chicken and Pistachio Terrine

11:30 am on 15 December 2008

A chunky terrine for the holiday season. Keeps in the fridge for several days.


  • 8 rashers streaky bacon
  • 250g chicken livers, finely chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 400g pork sausage meat
  • 400g chicken mince
  • 2 chopped hard-boiled eggs
  • 3 tablespoons pistachios
  • 1 tablespoon chopped fresh thyme
  • Salt, pepper and bay leaf for seasoning


Set the oven to 180°C. Line a terrine dish or loaf pan with the bacon rashers.

Mix the chicken livers, onion and garlic together and place in a big mixing bowl with the sausage meat and chicken mince. Mix all well together and season generously with salt and pepper.

Gently fold in the hardboiled eggs, herbs and pistachios.

Ladle this mixture into the lined terrine dish, and smooth it out, pressing down well. Place the bay leaf on the top, seal the dish with tinfoil and place in a baking dish to stand in hot water that comes about two thirds the way up the terrine dish.

Cook for about one and a quarter hours, until the juices flow clear when the terrine is tested with a skewer.

Leave to cool in the dish with a weight on top to compact the terrine.

Refrigerate overnight and serve slices as needed as a luncheon dish or in small slices on toast as hors d’oeuvres.

Serves 8 -10

Suggested wines to complement this recipe

Palliser Estate 2007
Sileni 'The Lodge' 2007

Pinot Noir
Grasshopper Rock 2007
Martinborough 2007