Chicken and Pork Terrine

A terrine is a molded dish, often of pressed meats but vegetable and even dessert terrines exist. Cut into slices and often served with toasted bread. They are a bit of work but always impress. Note that you can add anything you like to these and have fun making layers if you wish.

7 slices bacon
1/4 cup of golden raisins
1/4 cup shelled pistachios
1 lb boneless, skinless chicken thighs, roughly chopped
3 sprigs rosemary, finely chopped
1/2 cup parsley leaves, finely chopped
5 sprigs thyme, removed from stem, finely chopped
1 orange peel, zested on a microplane
1 lemon peel, zested on a microplane
2–3 tsp salt
1/2 lb ground pork
3/4 cup chicken breast, small dice

Step 1
Preheat convection oven to 400. Lightly grease terrine mold if you have one but a bread pan works nicely.
Step 2
Line the terrine mold with long bacon strips which slightly overlap. Bacon should hang down the sides of the mold, which will later be used to top the terrine. Line the ends of the terrine mold with the shorter cuts of bacon. Finely dice any excess bacon and set aside.
Step 3
Steep raisins in a small bowl of hot water to soften.
Step 4
Place chopped chicken thighs in bowl of food processor, process on high speed until a coarse paste is formed. Add rosemary, parsley, thyme, orange and lemon zest, pork, and any leftover bacon and a good amount of salt. Pulse until mixture is well combined.
Step 5 (Note: make sure everything is pressed firmly into the mold. You want this as complact as possible.)
Form the first layer of the terrine by adding about a third of the chicken mixture to the base of the terrine mold, pushing down firmly to ensure an even layer. Top with 1/2 the diced chicken breast, pushing down firmly to ensure an even layer. Sprinkle with 1/3 of the raisins and pistachios then repeat with chicken mixture, remaining chicken breast and raisins/pistachios then complete the terrine with the remaining chicken mixture.
Step 6
Fold over the bacon strips to wrap the terrine like a parcel. Cover with aluminium foil. Top with terrine mold lid if you have it.
Step 7
Place terrine in deep baking dish, fill with two thirds hot water. Bake in oven for 1 hour, or until the internal core temperature of the terrine reaches 150. When cooked, remove from baking dish, cover with plastic wrap and make a cardboard piece the size of the top and cover in aluminum foil or plastic wrap. Place the cover on the terrine and weigh down with a couple of heavy cans to press the terrine a bit. Refrigerate for a few hours before serving, but for best results allow to sit overnight.
Step 8
Remove from terrine mold, if its hard to remove, place in hot water bath, tip out terrine, serve chilled, slice into 1″ thick slices with sliced toasted baguette.