Recipes and Cooking

Summer Terrine

DSC0351 Preparation time 90 mins


  • 6 hard boiled eggs, shelled
  • 1 egg, lightly beaten
  • 2 cloves garlic, crushed
  • 500gr mince chicken
  • 300gr mince pork
  • 100gr roasted red capsicum, skin removed
  • 20 thin slices bacon
  • 50 gr shelled pistachios, roughly chopped
  • 2 tbsp brandy (optional)
  • 1 tbsp thyme leaves
  • 1 tbsp salt
  • 1 tsp grated fresh ginger
  • Freshly ground black pepper to taste


Preheat the oven to 180˚C. Using a 1.5 litre terrine mould, lightly grease the inside and then line the bottom and sides with the bacon slices, overlapping slightly. Leave the excess to wrap over the top once the terrine has been filled. Repeat the process of lining the mould, this time using the roasted capsicum, reserving some pieces of capsicum to lay along the top of the mould. In a large bowl combine the mince pork, mince chicken, garlic, ginger, pepper, pistachios, brandy, thyme leaves and beaten egg. Using clean hands, work the mixture together, making sure all ingredients are combined. Pack half the mixture into the terrine mould, lay the boiled eggs along the centre of the terrine, trimming the ends flat so the eggs fit together. Then pack the remaining mixture on the top and then lay the reserved capsicum on top. Lastly fold the excess bacon strips over the top and press down gently. Cover the mould with foil and place into a baking dish and pour in hot water to come halfway up the mould. Bake 1 hour and test that the juices are clear. Remove from oven and allow to cool in the mould overnight in the refrigerator. Remove from the mould and slice thinly.


Serve beside a creamy potato salad.