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Chicken and Pistachio Terrine


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Ingredients

8 portion(s)

  • 500 g chicken mince
  • 2 slices bacon, (Rind removed cut into thick slices)
  • 2 slices of bread
  • Fresh Thyme (2 tablespoons of leaves)
  • 2 eggs
  • 1/4 Cup Brandy
  • Salt and Pepper
  • Handful of baby spinach leaves
  • 70 g pistachios
  • 2 slices of bacon extra rind removed to wrap terrine
  • 2-3 chicken tenderloins
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Recipe's preparation

  1. Put bacon and bread in jug and blend for  10 sec speed 6

    Add all other ingredient except tenderloins and mix on reverse to combine well

    Place 2 slices of bacon on glad bake, add the chicken filling and place tenderloins down the middle and roll into a loaf encasing in the glad bake

    Place 1 litre of water in jug, place veroma dish with terrine into position and cook 50mins at Veroma Temperature at speed 4

    Cool to room temperature before refrigerating, terrine is best made and refrigerated at least 24 hours before use

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Tip

Great as an entree or to take to a picnic, serve with chutney of your choice and crusty bread


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Thank you, this was and is a

    Submitted by Tiny on 25. November 2014 - 21:20.

    Thank you, this was and is a HUGE hit.

    I one and a half timed the recipe to freeze for Christmas, so, it was a bit much for my poor Thelma the Thermo to manage up to the mixing stage, but, all else worked a treat.

    I also added some garlic, and ran out of baby spinach, so added some bok choy.  Delicious.  

    This recipe is easy to follow, despite it's appearance.  The chicken fillet down the centre really sets it off (next time, I am going to try a hard boiled egg as well).  The most time consuming aspect is stripping the thyme leaves off the storks and peeling the pistachios, but, well worth it and I've found a new Christmas gift to be proud of.

    Thank you, thank you, thank you.

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  • How did it go? Have you made

    Submitted by littleladyfingers on 29. October 2014 - 22:20.

    How did it go? Have you made this since & Do you think I could freeze it for later use - Cold?  :~

    -LittleLadyFingers

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  • Thanks for sharing this

    Submitted by billyjak on 2. March 2012 - 07:51.

    Thanks for sharing this recipe Theresa, it sounds great. Will be making it for dinner tonight. :cooking_10:

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  • Thanks for sharing this

    Submitted by billyjak on 2. March 2012 - 07:50.

    Thanks for sharing this recipe Theresa, it sounds great. Will be making it for dinner tonight. :cooking_10:

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