Chicken Terrine

Why is it called terrine?

The literal translation of terrine in French is a "large earthenware pot". The English derivative of the work tureen; a word still used today to describe a cooking pot. The origins of the cooked dish are without any doubt French, who are masters of the terrine.

This chicken terrine is incredibly easy to make and you can make it in advance!

The secret for this delicious terrine is a good quality pork sausages. Cheap sausages can be very fatty, resulting in a very oily terrine. This chicken terrine is pretty enough to make the centre-stage, yet it takes almost no time and skill to make.  You can also make the chicken terrine as big as you wish, once you understand the process. 

This chicken terrine is great for Christmas or Thanksgiving.

Ingredients:

• 250g streaky bacon, more if your pan is bigger
• 3-4 chicken breast fillets, cut into long strips
• 500g good quality pork sausage meat, just remove the meat from the sausage casings
• 1 large onions, finely chopped
• 10ml olive oil
• 15g fresh sage, chopped and extra fresh sage leaves
• ½ cup cranberries
• salt and pepper to taste

Method:

Preheat oven to 180ºC/160ºC for fan assist oven. 

Heat the oil in a pan and sauté the onions until soft, but not to brown. Cool completely. When cooled, mix the sausage meat with the onion and chopped sage.

Now line a 1lb loaf tin with foil, making sure you make extra long so that the foil overhanging  over the sides of the pan. Lay a few fresh sage leaves in the bottom of the pan in a decorative manner. Now line the tin with bacon, leaving excess hanging over the sides of the tin. You will use the hang-over pieces to close the filling. Pack half of the pork meat in the bottom of the pan, press to compact and level. 

Scatter half of the cranberries over the meat. Pack half the chicken strips in a layer on top of the cranberries. Season with salt and pepper. Scatter the remaining cranberries on top of the chicken layer. Finally add in the remaining sausage meat to fill the tin. Press lightly making sure the meat is compact. 

Close the terrine with the bacon, close up the foil and bake for 40-50 minutes. Remove the loaf from the tin with foil. Invert onto a baking sheet and bake for another 10 minutes to crisp up the bacon.

Perfect to serve hot or cold with cranberry jelly.