CHICKEN PISTACHIO AND APRICOT TERRINE

Yields6 Servings
 1 medium onion finely chopped
 2 large cloves garlic finely chopped
 30 g butter
 400 g skinless and boneless raw chicken
 Mixed white and brown meat
 200 g streaky bacon – about 20 rashers
 ½ tsp ground mace
 100 g dried apricots, roughly chopped
 75 g shelled pistachios
 2 tbsp brandy
1

Melt the butter in a shallow pan and cook the onion and garlic for about 10 minutes, until soft and translucent; cool in a bowl

2

Coarsely chop the chicken and put in the bowl with the onion and garlic; roughly chop 6 rashers of the bacon and add to the chicken with the mace; season generously with salt and freshly ground black pepper; add the chopped apricots and pistachios to the mixture and stir well together with the brandy

3

Preheat the oven to 180C/Gas4; line a 1.5 litre terrine dish or a loaf tin measuring 7cm deep with the remaining rashers of bacon leaving some of the rashers hanging down over the sides

4

Fill the tin with the chicken mixture pushing it down into the corners; fold the overhanging rashers of bacon over the filling; cover with a lid of baking paper then foil; place in a deep roasting tin and pour in enough boiling water to come halfway up the sides of the terrine dish

5

Bake in the preheated oven for 1 ½ hours; test with a skewer for done-ness; the terrine is cooked when the skewer comes out hot rather than warm; remove the terrine from the oven and leave to cool to room temperature, then chill overnight in the fridge

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