LAMB AND CHICKEN TERRINE 

INGREDIENTS

• 250g bacon 

• 250g veal steak 

• 125g lamb fillet 

• 125g chicken fillet 

• 3 bay leaves 

• 2 large onions 

• 2 cloves garlic 

• 125g pistachio nuts 

• 1 egg 

• 1 tablespoon canned green peppercorns 

• 2 tablespoons brandy 

• 1 teaspoon dried basil 

• 1 tablespoon chopped parsley 

• salt, 

• pepper 

• 2 slices ham 

LAMB AND CHICKEN TERRINE:

Remove the rind from the bacon. Place bay leaves at the base of a loaf tin ( base measures 9cm x 22cm ). Line the tin with bacon rashers, and reserve enough bacon to cover the top. 

Mince veal in a food processor until fine. Place in a bowl, process chicken and lamb, and add to veal. Process onions and garlic, and add to minced meats. 

Shell nuts, and add to the meat mixture. Add egg. Mix peppercorns, brandy, basil, chopped parsley, salt, and pepper into the meat mixture until well combined. Spread half of the mixture in bacon-lined loaf tin. Cut ham into thin strips. Layer on top of minced meats, and spread the remaining mixture on top of ham slices. Lay reserved bacon slices on top, cover with aluminum foil, bake in a moderate oven for 1 1/2 hours, and cool. Re refrigerate overnight.

Also Read: HERBED LAMB AND SPINACH TERRINE