Chicken Ham & Pistachio Terrine with Beetroot & Ginger Relish

Food boards are all the go at the moment. If you don’t have a special serving board, clean up a wooden chopping board and use that. Then pile it with lots of goodies, terrines, pate, pickles and cheeses and let everyone help themselves. Great for a casual lunch.

Ingredients

• 400g chicken thigh fillets, roughly chopped
• 300g chicken breast fillets, roughly chopped
• 250g pork mince
• 250g ham, chopped
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 80g shelled pistachio nuts
• 2 tbsp green peppercorns
• 2 large eggs, beaten
• Baby spinach leaves, large handful, finely chopped
• Zest of two lemons, finely grated
• Sea salt and freshly ground black pepper to taste
• 12 slices, approx. prosciutto

Beetroot Relish

• 750g beetroot, peeled, grated
• 500g golden delicious apples, peeled, cored, grated
• 1 red onion, grated
• 4 tbs of grated fresh horseradish (if unavailable, use fresh ginger)
• 750ml malt vinegar
• 500g light brown sugar
• Peel of 1 orange

Method

1. Pre-heat oven to 180C
2. Cut one piece of baking paper to fit the two long sides and the base of your terrine or loaf tin. Overlap the slices of prosciutto on to it and then place in the terrine. This is so much easier than trying to lay them in individually.
3. Saute the onions and garlic in butter for a few minutes until softened but not coloured.
4. Combine all the remaining ingredients, add the onion and garlic, and mix together well.
5. I have kept aside the ham and cut it into lardons, also the spinach which is roughly chopped and placed these in the centre of the mixture to give another layer to the terrine when it is sliced. By all means mix all together if you would prefer.
6. Make sure to smooth the surface, pressing down firmly, and give the whole terrine a good whack on the bench to settle it and remove any air pockets.
7. As my prosciutto slices weren’t long enough to wrap over the top,( actually the bottom when served) I used some extra slices to cover it.
8. Cover with a double layer of foil and place in a baking dish, half filled with hot water.
9. Bake for about an hour, or until firm to touch.
10. Remove from the water bath, cool, then refrigerate overnight with a weight on top of the terrine.
11. I used two half house bricks and a tin from the pantry to fit over mine.

Beetroot Relish

12. Place all the ingredients in a preserving pan and allow to stand for 2 hours.
13. Simmer over low heat for about 2 hours or until thick.
14. Ladle into sterile jars and seal and keep refrigerated.