Food traditions have strong emotional roots in most families, and Christmas food traditions would have to be some of the most important in mine. Food defines the way we celebrate in my family, and the more special the occasion, the more effort we put into the food we make for it.
Birthdays are also important food days, when you might get to have your favourite meal made for you, or go to your favourite restaurant. Food helps us feel special, and cooking food for others is a cook's way of sharing how they feel about family and friends. I like to cook for love. The food always tastes better when you do.
This is a recipe I've been making for several years now, usually around Christmas time as it's a perfect Summer food - great for sharing and handy to have in the fridge if people pop over - with Christmas colours and a hint of Christmas spice to make it beautiful.
Makes 2 so you can share it with everyone!
You'll need 2 bread loaf tins, or terrine molds if you're lucky enough to have such things.
Enough streaky bacon to line them both - bottom, sides and top - rind removed.
Bacon (see above)
1-2 chicken breast fillets
500g pork mince
300g veal mince
1 cup shelled pistachios
1 Tab pickled green peppercorns
2/3 cup dried cranberries
1 green apple, peeled & cut into small pieces
1 egg
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp nutmeg
2 cloves crushed garlic
salt & pepper
brandy/cointreau/sherry
Start by cutting the chicken breast lengthwise into long strips, about 1cm x 1cm. Place the strips in a bowl and pour over brandy or other liqueur to about half cover. Turn strips over a few times to coat, then cover with plastic wrap and put in the fridge for 2-12 hours.
Next, prepare your other ingredients. If you have an electric mixer, use it, otherwise just use a large bowl and a wooden spoon.
Place minces, nuts, peppercorns, berries, apple, egg, spices, garlic and salt and pepper in a bowl and mix until well combined. Drain excess liquor off chicken strips and add this to the mince as well. The more you mix the filling, the smoother the terrine will be, but don't mix so much that the nuts and fruit begin to disintegrate.
Now you can begin to assemble the terrines. Take your loaf tins or terrine dishes and line the bottom, ends and sides with bacon. If you have long pieces you can let them hang over the sides and they can be used to cover the top. Once lined, begin to place spoonfuls of the mince into the terrine molds. Fill to about a third, then place strips of the marinated chicken length wise on the mince. Top up with more mince to about 1-2cm from the top of the tin, and gently press to even the top. Cover with more bacon. Place a piece of baking paper over the top, and then wrap the entire thing in aluminium foil. Repeat process for the second tin.
Once prepared, place tins in a baking dish, and pour boiling water into the bottom of the dish (not over the terrines) to make a shallow water bath. Place in a low to moderate oven (about 150C) for 1 hour and 20 minutes. To test if done, gently press on the terrine. If the juices run clear, it's ready. It they are still very pink, it may need a bit longer. Depends on the size of the terrine dish/loaf tin.
Once cooked, remove from oven but keep in the baking dish. Place weights on the terrines - such as 400g tins of tomatoes - for about 1/2 an hour. Drain some of the excess liquid off, but not all of it as the terrines can become dry. Remove from tins (hopefully in one piece!), wrap in plastic wrap and place in the fridge.
The terrines will last up to one week in the fridge. To serve, slice thinly (3-5mm), and serve at room temperature with slices of toasted French bread, gherkins and plum chutney.
