Chicken and pork terrine

This rustic chicken and pork terrine delivers a mosaic of tender meats, aromatic herbs and warming spices, all wrapped in smoky streaky bacon. Each chilled slice offers a rich, savoury depth, perfect alongside crisp chicory and tangy potato salads.

Preparation time
overnight

Cooking time
1 to 2 hours

Serves
Serves 8

Dietary
Nut-free

By Matt Tebbutt
From Saturday Kitchen

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This chicken and pork terrine scores a Nutri-Score of D, reflecting its richness in saturated fat from pork, bacon and double cream. While full of flavour and protein, it is best enjoyed in moderation as part of a balanced diet.

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Equipment

• bowl
• 900g terrine mould
• clingfilm
• kitchen foil
• deep baking tray
• meat thermometer
• whisk

Pyrex Bake & Enjoy Glass Loaf dish high resistance 28x12x8 cm

£8.00 (available from £6.19)

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DOQAUS Digital Meat Thermometer, Instant Read Food Thermometer with Backlight LCD Screen, Foldable Long Probe & Auto On/Off, Perfect for Kitchen, BBQ, Water,Meat, Milk, Cooking Food (Black)

£8.46 (available from £8.46)

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Ingredients

For the terrine

• chicken livers, cleaned, trimmed and finely chopped 300g
• pork shoulder, finely chopped 300g
• pork belly mince 300g
• pig’s offal (heart, lungs and liver) mince 300g
• banana shallots, peeled and chopped 3
• garlic cloves, crushed 3
• fresh nutmeg, grated to taste
• ground coriander pinch
• allspice pinch
• fresh thyme, chopped 1 tsp
• ruby port 20ml
• Madeira 20ml
• brandy 20ml
• double cream 100ml
• medium free-range eggs 2
• streaky bacon, thin slices 12–16
• bay leaves 2
• salt and freshly ground black pepper to taste

For the chicory salad

• Braeburn apple, cored and thinly sliced 1
• red chicory, thinly sliced 1
• white chicory, thinly sliced 1
• olive oil 2 tbsp
• wholegrain mustard 1 tsp
• red wine vinegar 1 tsp

For the potato salad

• new potatoes, peeled, cooked and sliced 4 small
• fresh flatleaf parsley, chopped 1 tbsp
• cornichons, sliced 4 small
• caper berries 4
• banana shallot, peeled and sliced 1
• olive oil 1 tbsp
• red wine vinegar 1 tsp

Method

1. Prepare the terrine mixture
   1. Preheat the oven to 150°C/130°C Fan/Gas 2.
   2. In a large bowl, mix the chicken livers, pork shoulder, pork belly mince, pig’s offal, shallots, garlic, nutmeg, coriander, allspice and thyme.
   3. Pour in the ruby port, Madeira and brandy, massaging the mixture to combine. Season well with salt and black pepper.
   4. Stir in the double cream and eggs until fully incorporated.
2. Assemble and bake the terrine
   1. Line a 900g terrine mould with the streaky bacon, letting the slices overhang the sides.
   2. Pack in the meat mixture, smoothing the top. Fold the bacon over and place the bay leaves on top.
   3. Wrap the mould tightly in clingfilm and then kitchen foil.
   4. Set the mould in a deep baking tray and pour in hot water to reach halfway up the sides.
   5. Bake for about 1½ hours, or until the centre reaches 65°C on a meat thermometer.
   6. Remove from the oven, cool completely, then press overnight in the fridge with a weight (such as full tins) on top.
3. Prepare the chicory salad
   1. Arrange the sliced apple and both chicories on a serving dish.
   2. In a bowl, whisk the olive oil, mustard and vinegar with 20ml water. Drizzle over the salad.
4. Make the potato salad
   1. Mix the cooked potatoes, parsley, cornichons, caper berries and shallot in a bowl.
   2. Dress with olive oil and red wine vinegar, tossing gently to combine.
5. Serve
   1. Turn out the terrine and slice thickly. Serve chilled with the chicory and potato salads for a fresh, balanced contrast.

Suggested Wine Pairing

Majestic: Domaine de la Madone Fleurie

This elegant Beaujolais offers silky red fruit and floral notes, which lift the richness of the terrine and complement the herbal chicory salad. Its freshness balances the creamy and savoury elements beautifully.

Tesco: Finest Côtes du Rhône Villages

A medium-bodied red with ripe plum, spice and subtle earthiness. The wine’s structure stands up to the terrine’s robust flavours, while its acidity refreshes the palate between bites.

Sainsbury’s: Taste the Difference Bordeaux Supérieur

This Bordeaux delivers blackcurrant, cedar and a hint of spice, making it a classic match for pork and chicken terrine. Its tannins and freshness cut through the richness, enhancing the dish’s depth and complexity.

What can you serve with this

1. Crusty baguette – Adds a satisfying crunch and is perfect for spreading with terrine and soaking up salad juices.
2. Cornichons – Their sharp tang cuts through the richness of the terrine, providing a lively contrast.
3. Pickled onions – Offer a sweet-sour bite that balances the savoury meats.
4. Green salad with vinaigrette – The freshness and acidity lighten the dish and refresh the palate.

Nutri-score Health Check

Positive Factors

• Chicken livers and pork – Provide high-quality protein, iron and essential vitamins.
• Chicory, apple and parsley – Add fibre, vitamins and antioxidants, supporting overall health.

Negative Factors

• Pork belly, bacon and double cream – Contribute significant saturated fat, increasing the calorie content and impacting heart health if consumed frequently.
• Salt – Present in processed meats and added seasoning, so best enjoyed as an occasional treat.