serves
8-10
prep
20 minutes
cook
1:15 hour
difficulty
Easy
serves
8-10
people
preparation
20
minutes
cooking
1:15
hour
difficulty
Easy
level
Stream free On Demand
Christmas Savoury
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 50 g clarified butter (ghee), plus extra for greasing
- 3 golden French shallots, roughly chopped
- 3 garlic cloves, finely chopped
- 3 chicken breasts, skin removed, cut into 2 cm pieces
- 4 anchovies
- 40 ml brandy
- 2 tbsp coarsely chopped flat-leaf parsley leaves and stems
- 1 lemon, rind finely grated
- 1½ tsp salt
- 1 tsp quatre épices (ground mix of black pepper, cloves, nutmeg and dried ginger)
- 1 large turkey breast, skin removed, cut into 2 cm pieces
- 2 duck breasts, skin removed, cut into 2 cm pieces
- 1 tsp black peppercorns, coarsely crushed
- 30 thin slices flat pancetta
- rocket leaves, to serve
Cherry vinaigrette
- 300 g (2 cups) pitted cherries
- 1 golden French shallot, finely sliced
- salt and pepper, to season
- 60 ml (¼ cup) sherry vinegar
- 125 ml (½ cup) extra virgin olive oil, plus extra for drizzling
You will need to start this recipe 1 day ahead.
Instructions
- Melt the clarified butter in a frying pan over medium heat and fry the shallots and garlic for about 4 minutes or until softened. Remove from the heat, allow to cool slightly, then transfer to a food processor with half the chicken breast, the anchovies, brandy, parsley, lemon rind, ½ tsp salt and quatre épices. Process to a slightly coarse puree.
- Combine the remaining chicken breast with the turkey and duck breasts in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining salt and beat for 10 minutes. Add the chicken puree and crushed black peppercorns to the diced poultry and mix to combine.
- Preheat a fan forced oven to 160˚C. Lightly grease a terrine mould and line with the pancetta, leaving enough overhanging to fold over the top. Place the poultry mixture inside, press down firmly, then fold over the pancetta. Cover with foil or a lid and place the terrine mould in a roasting tray half filled with boiling water. Bake for 75 minutes, then remove from the oven and allow to cool to room temperature.
- Cut a piece of cardboard the size of the top of the terrine, and place on top. Place weights or cans on top of the terrine and refrigerate overnight.
- Meanwhile, for the cherry vinaigrette, combine the cherries, shallot, salt, pepper and sherry vinegar in a bowl and stand for 30 minutes. Stir in the olive oil.
- To serve, invert the terrine onto a platter or chopping board. Cut into slices and top with a generous spoonful of cherry vinaigrette, with the lightly dressed rocket on the side.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Christmas Savoury
