Pork, pistachio & herb terrine

Delicious nuts and berries combine in this seasonal terrine

Serves: 6


  • 1 tbsp olive oil
  • 115 g chicken livers, chopped
  • 250 g maple flavoured bacon or ordinary bacon
  • 500 g pork mince
  • 150 g Boursin garlic & herb
  • 2 tbsp red wine
  • 1 tbsp port
  • 1 tbsp thyme, fresh and chopped
  • 1 tbsp flat leaf parsley, fresh and chopped
  • 4 juniper berries, crushed and chopped
  • 65 g shelled pistachio nuts, roughly chopped
  • 1 lemon, grated rind
  • 125 g ham off the bone, sliced
  • sage leaves, to garnish


1. Preheat the oven to 180C/fan170C/Gas 4. Lightly oil a 900ml loaf tin. Heat the olive oil in a pan and cook the chicken livers over a medium heat for about 2 – 5 minutes, stirring occasionally, until sealed. Remove from the heat and allow to cool.

2. Using the back of a knife stretch the bacon. Then line the base and sides of the tin with over lapping slices of bacon allowing excess to hang over the edges.

3. Mix together the chicken livers, pork, Boursin garlic and herb, red wine, port, thyme, parsley, juniper berries, pistachio nuts and lemon rind. Season well.

4. Using half the pork mixture spread over the base of the terrine evenly, pressing down well. Top with a layer of ham and then spread over the remaining pork mixture, it will sit high in the loaf tin. Fold over the overhanging bacon to enclose the filling well. Cover with foil. Place the tin in a roasting tin and half fill with boiling water. Bake for 1 hour until meat is tender. Remove from the oven and allow to cool.

5. Pour off any juices and weigh down with weights. Chill for at least 6 hours. Carefully remove from the tin and garnish with sage leaves. Serve in slices with a lovely dressed salad and a favourite chutney.

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