Sunday, November 6, 2016

Chicken, Cranberry and Pistachio Terrine

Once again,  I have tried to recreate a recipe from our favourite place, Green Olive at Red Hill on the Mornington Peninsula.  The description on the menu is Chicken Terrine, Pistachio, Cranberry, Garden Herbs and Farm Made Fruit Chutney.  And it is to die for......

My version is Chicken Terrine, Pistachio, Cranberry, Thyme, Parsley, Mustard and served with Green Olive Farm Made Fruit Chutney.

The verdict.... it was very nice. Compliments from hubby, Noel, and even from daughter Alexandria, who prior to trying it kindly told me "you know I don't like cold meat".

I used chicken breast fillet which I processed myself as I am not a fan of chicken mince. Never have been - to be honest there is just something about it and I do not like the smell of it at all. Therefore I have always processed my own.

This terrine was easier to make than what I thought it would have been.  The flavours worked well together (I guess they have to or Green Olive wouldn't serve it either).    

Chicken, Cranberry and Pistachio Terrine
(recipe adapted from
Serves: 4 - 6
cooking spray
2 tablespoons olive oil
2 medium brown onions, finely chopped
2 garlic cloves, crushed
1 tablespoon finely chopped fresh parsley
2 tablespoons finely chopped fresh thyme
750g chicken fillets, fat trimmed
140 grams fresh breadcrumbs, made from wholegrain bread
1/2 cup unsalted pistachio nuts , shelled
1/2 cup craisins, reduced sugar
2 eggs
2 tablespoons wholegrain mustard
1 teaspoon salt
freshly ground black pepper, to taste

Preheat oven to 180 degrees Celsius.
Heat the olive oil in a large frying pan over medium-low heat and cook the onions for 8-10 minutes or until soft. Add the garlic, parsley and thyme and cook for a further 5 minutes or until the onions are very soft. Cool slightly.
Place chicken in a food processor and blend until minced.
Combine the onion mixture, chicken mince, breadcrumbs, pistachio nuts, eggs, mustard, salt and pepper to taste in a large bowl and use your hands to mix well.
Overlap the long sides of a loaf pan with two 50cm lengths of foil by 8cm.  Line with baking paper and spray with cooking spray.
Place the chicken mixture into the baking dish and bake in the preheated oven for 50 minutes.
Remove from the oven, pull back the foil and then drain off the juices.
Re-cover with the foil and then place the terrine in the fridge until cold.
Remove the foil and cut into slices and serve with the fruit chutney or relish of your choice.

(Click here for a printable version of this recipe)

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