Ali's Terrine

Ali's Terrine

0:45 To Prep
0:45 To Cook
10 Servings
Average Rating
Difficulty Medium

I stole this recipe off of my dear friend Ali, and it has become a favorite at Christmas time with everyone.. Such a beautiful dish.. And great for picnics etc too, because you can make it ahead of time..


  • 10 Whole Rashes of Bacon
  • 1 clove garlic, crushed
  • 1 tablespoon Fresh sage leaves, finely chopped
  • 500gm Pork and Veal Mince (500gm total amount)
  • 1 Egg, lightly beaten
  • 1/2 cup Stale, fresh Breadcrumbs
  • 1/3 cup Pistachio nuts, toasted
  • 1 cup Fresh Cherries, pitted.
  • 3 Chicken Tenderloins
  • 1 tablespoon Red Currant Jelly, warmed.
  • 1/3 cup Red Currant Jelly, extra. Or, Cherry Jam
  • 2 tablespoons Port
  • 1 cup Fresh Cherries, pitted & coarsely chopped.
  • 3 Shallots or 1 small brown onion finely diced

Step 1

Pre heat your Saute Pan or Como frypan and add about a tablespoon of oil.

Step 2

Cook garlic and eschallots over a medium heat for a few minutes.

Step 3

Add the fresh sage, and cook for another minute. Take it off the heat and allow it to cook slightly.

Step 4

Mix the sage mixture with the mince, egg, breadcrumbs, and salt and pepper in a large bowl.

Step 5

Throw in the toasted pistachio nuts, and cherries, & gently stir through.

Step 6

Brush the inside of your silicone loaf pan with the 1 tablespoon of warmed Red currant jelly. Then line it with the rashers of bacon, allowing enough to wrap/fold over the top also.

Step 7

Press half the mince mixture in well.

Step 8

Lay the tenderloins in the middle from one long end to the next. ( *remember-you will be able to see the chicken when you cut slices to serve-so try to make it neat.)

Step 9

Then top with the remaining mince mix, ensuring you are pushing down to make it firm and even.

Step 10

Finish by wrapping the ends of the bacon over the top, and firming down again. You don't want any air bubbles/holes/gaps.

Step 11

Brush the top with the jelly also, and baste while cooking.

Step 12

Sit the loaf pan onto a cookie tray & bake in a pre heated oven 160c, for about 45 mins, or until cooked through.

Step 13

Allow to cool thoroughly, and then refrigerate overnight before slicing.

Step 14

Combine in the 2lt Saucepan the extra Red Currant Jelly, and port. Simmer over a low heat for about 3-5 minutes. Remove from the heat, and add the cherries.

Step 15

Allow to cool & serve with the Terrine.

Chef's Tips

Great made a day or two ahead for all the flavours to really come out..

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code