Chicken & pork terrine with whisky, cranberries & pistachios
The Scottish have been distilling whisky for hundreds of years and chefs were quick to spot its value in elevating dishes. Used to infuse dried cranberries, it adds an extra layer of flavour
WHISKY
Serves 8-10 Prep time 30 mins Cooking time 1 hr 35 mins, plus overnight chilling You’ll need… 900g terrine or loaf tin
• 30g dried cranberries
• 6 tbsp Scottish whisky
• 18-22 rashers British free-range smoked streaky bacon
• 750g British free-range pork mince
• 125ml double cream
• ½ whole nutmeg, grated
• 2 large free-range chicken breasts, halved horizontally
• 50g shelled unsalted pistachios
• 2 pickled walnuts, thinly sliced
• Melba toasts, pickled caperberries, cornichons and silverskin onions to serve
1 Heat the oven to 180°C/fan 160°C/gas 4. Put the dried cranberries and whisky in a small pan and gently warm through (or put in a heatproof bowl and microwave for 30 secs). Set aside to cool.
2 Line the terrine or loaf tin with the bacon, slightly overlapping the slices as you go to make a good seal and allowing the bacon to overhang at the ends and sides. Reserve a few rashers to cover the top.
3 Strain the soaking whisky from the cranberries into a mixing bowl (set the berries aside), then add the pork mince, cream, nutmeg and lots of salt and ground black pepper. Mix well with your hands.
4 Spoon half the pork mixture into the lined terrine and level it, then scatter over half the cranberries. Put 2 pieces of chicken on top to cover, then sprinkle with half the pistachios and the pickled walnuts. Cover with the rest of the chicken, the remaining pistachios and the cranberries, then the remaining pork mixture (see tip). Fold the overhanging strea
