Chicken, pork and pistachio terrine

from our ‘Meet The Expert’ Rosemary Shrager

This terrine is very good with a few lightly dressed salad leaves and some chutney.

Use a 26 × 10 × 7cm terrine dish or loaf tin.

Serves about 12


  • 3 large skinless, boneless chicken breasts, cut into long strips about 5mm thick
  • 15 very thin slices of Parma ham
  • 800g belly pork, finely minced
  • 3 garlic cloves, crushed to a paste
  • 1 egg
  • 1 teaspoon Chinese five-spice powder
  • 2 tablespoons brandy
  • 2 handfuls of pistachio nuts
  • Sea salt and black pepper


  1. Put the chicken strips into a dish.
  2. Season with salt and pepper and set aside while you prepare the rest of the filling.
  3. Line the terrine dish with Parma ham. Make sure there are no gaps and let the ends overhang the dish – save two pieces for the top.
  4. Put the minced pork and all the remaining ingredients into a bowl, mix and season well – this mixture will help your terrine hold together.
  5. Spread one third of the pork mixture evenly over the bottom of the lined terrine dish.
  6. Arrange half of the chicken on top.
  7. Repeat these layers, then finish with a final layer of the pork mixture.
  8. Fold the Parma ham over the top and add the 2 reserved slices, if necessary, to cover the filling completely.
  9. Cover the terrine with foil.
  10. Put a wad of greaseproof paper or a folded newspaper into the roasting tin; sit the terrine dish on top.
  11. Pour in cold water to come three quarters of the way up the dish. Place in an oven preheated to 190°C/Gas Mark 5 and cook for 20 minutes.
  12. Turn the oven down to 140°C/Gas Mark 1 and cook for 1½ hours. Use a meat thermometer to check if it is done – it should register 65–70°C.
  13. Another way to check is to press gently with your finger: the juices should run clear and the terrine should be fairly firm but still with a little give.
  14. Remove from the oven; make little holes in the top with a skewer.
  15. Then put a weight on top such as several tins or another terrine dish and leave to cool. Leave overnight in the fridge, still weighted down.
  16. To remove the terrine from the dish, put a roll of cling film behind a board and pull the cling film over the board. Do not cut it at this point.
  17. Turn out the terrine on to the cling film; remove any excess jelly.
  18. Start wrapping the terrine using the roll behind the board as leverage. When it is wrapped in 7 or 8 layers, cut the cling film and chill the terrine again. To serve, slice the terrine through the cling film with a very sharp, thin knife, using a sawing motion. This helps each slice hold together. Peel off the cling film and serve
  • The basic question to consider when making a terrine is how it is going to hold together when it is turned out. You need to choose your ‘glue’: a meat farce, such as the minced pork in the recipe above, a jelly, a fish mousse, or just by pressing it. Once you have your chosen glue, anything goes in terms of terms of the main ingredients.
  • If you don’t want anything surrounding your terrine, line the dish with three layers of cling film instead, letting the sides hang over the edges of the dish.
  • To check the seasoning, make a patty with a tiny amount of the meat farce and fry it. Taste and adjust the seasoning of the rest of your mixture if necessary.
  • When assembling a terrine, you get a more even effect if you shred the ingredients rather than cutting them into chunks.
  • The terrine will keep for five days, tightly wrapped in the fridge. It also freezes well. If you don’t want to use all the terrine, you can cut it in half, wrap in cling film as above and store one half in the freezer.

Recipe and image courtesy of Rosemary Shrager from Rosemary Shrager’s Absolutely Foolproof Classic Home Cooking
With thanks to Rosemary Shrager and the Rosemary Shrager Cookery School
The Corn Exchange, The Pantiles, Royal Tunbridge Wells TN2 5TE
Phone: 01892 528700