This could be served on a Christmas Eve, a great way to start off the festive feast. Sign in to manage your newsletter preferences. It's packed full of meat while the pineapple-ginger relish is a sweet and spicy accompaniment. On Christmas Day, there's so much to think about from the cooking of the turkey (check out our top tips to cooking your turkey here) to the layering of the trifle. More vegetarian Christmas recipes here, Our meat terrine recipe with sour cherry and crunchy pistachios makes for the perfect dinner party starter over the festive season. Serve one of our savoury terrines, such as smoked salmon or country terrine with chicken and pork, for an impressive dinner party starter. ©2014-2020 Ravenous Fox. Plus, we’ve got plenty of Christmas baking and Christmas dessert recipes to finish off your festive feast, too. Our stunning recipe can be made up to three days ahead, just make sure you keep it well wrapped in the fridge. Your email address will not be published. Already have an account with us? This guinea fowl terrine makes a great alternative from ham and chicken. Line a 1 1⁄2-quart terrine with remaining fatback, allowing a 2" overhang. 50ml double cream Add this spectacular starter to your Christmas menu and turn a family meal or dinner for friends into a really special occasion. I know when i make this im always tempted to eat it straight away but just leave it in the fridge overnight and youll be rewarded with that greater intensity of flavour. In a large saute pan, melt 4 tablespoons of the butter over medium -high heat. Season with some salt and pepper then fry a little of the mixture to taste the flavour. Pop in the oven and roast at 180 degrees for an hour. Sign up to receive recipe inspiration and foodie openings. Give the mixture a good beating to break it down a little. Your email address will not be published. Finish with the pork mince. Serve it with bread, crackers and salad. If you don’t have a terrine dish, line a lightly greased 32cm x 8cm x 8cm loaf … Start your Christmas dinner feast with a homemade terrine, from rich chicken liver to vibrant beetroot and goat's cheese and plenty more, Indulge over the festive season with our best terrine recipes here. Pack of 10 quality large pork sausages Season with some salt and pepper then fry a little of the mixture to taste the flavour. 3 Chicken thighs (trimmed) Fresh Thyme. In a bowl, soak the livers in the milk for 2 hours. Drain well. Pack of Waitrose mini duck fillets Enjoy cooking, eating and exploring! It could be made for the Boxing Day buffet or to enjoy in the down time between Christmas and New Year. Slice up your chicken in to thin strips and add the duck meat in a bowl. Large Pack of Streaky Smoked Bacon After an hour drain off the duck and chicken and fry in a pan to seal the meat. Got vegetarians over for Christmas Day lunch? Great served with warm crusty bread and some pickles or a bit of piccalili. In a bowl skin your sausages, add the cream and a hand full of chopped parsley. Cut 1 sheet of fatback into 3 small pieces, then use each to individually wrap foie gras. All rights reserved. You can unsubscribe at any time. It's always handy to make a terrine in advance to keep in the fridge over the Christmas period. In a bowl, soak the livers in the milk for 2 hours. Once cooked pour off the excess fat and then allow to cool a little before re covering then putting on a little weight to compact the mixture. Need a showstopping Christmas Day starter? Wrap over the bacon and give a good push down making sure the filling iswell packed down. Check out more of our impressive Christmas Day recipes here. Before serving takeout of the fridge for 20 minutes then turn out and slice. More starter recipes here, Looking for an easy yet impressive Christmas Day starter recipe? Discover more of our Christmas leftover recipes here, Want to impress your guests over the festive season? Splash of Brandy From and easy, classic pork terrine to something a little different, there’s plenty to choose from…, Try our Christmas starter recipes here for more inspiration…. Lay a thin layer of sausage meat on the bottom on the terrine then some of the duck and chicken. Pulse several times to chop everything evenly and scrape down the sides of the processor bowl, then puree until smooth. Leave in the fridge for 2 hours to marinate. Add the onions and cook, stirring, until soft, about 3 to 4 minutes. Discard the shrivelled bit of skin that remains, then pour the duck fat into a bowl to cool. Or, make a sweet, cream-layered terrine for a posh pudding. Season with salt and pepper and add a little dash of brandy and some sprigs of thyme. Put the duck breasts and skin in a shallow dish, then place in the hot oven for 20 mins. Reserve 6 bacon rashers, then roughly chop the remainder. Double foil the top of the terrine and place in a deep sided baking tray adding boiling water sothe level goes half way up the tin. This terrine may take a little time to make, but it's worth the effort. Make this one up to 2-3 days ahead and keep chilled and then use a good shop-bought piccalilli to serve alongside. Its just a great snack/starter at anytime. Preheat oven to 180 degrees Celsius. After an hour drain off the duck and chicken and fry in a pan to seal the meat. Packed with prunes, juniper berries and wrapped in bacon, it's got a great variety of fruity flavours. Duck and chicken terrine recipe with sour cherry Our meat terrine recipe with sour cherry and crunchy pistachios makes for the perfect dinner party starter over the festive season. It can be brought out if friends pop around or if you run out of leftovers. By entering your details, you are agreeing to olive magazine terms and conditions. Check out more of our Christmas recipes to feed a crowd here, Another great prepare-ahead recipe, ham hock terrine is also a great way to use up leftover Christmas ham. Nduja and Applewood Smoked Cheddar Sausage Rolls, Braised Ox Cheek Risotto with Burnt Onion Shells, Thyme and Smoked Bone Marrow, Indian Chilli Cheese Toast with Crispy Bhaji Onion and a Green Chilli and Coriander Raita, Barbecued Piri Piri Prawns on Roasted Pepper Cous Cous. Required fields are marked *. Transfer to a bowl. Start by adding a layer of pork mince to the bacon-lined terrine, and then chicken breast pieces, a layer of parsley leaves, and a handful of pistachios and sour cherries. Season the chicken legs heavily with the salt and place in a tight fitting bowl with the herbs and garlic. Use our easy step-by-step picture guide to make this eye-catching, meat-free starter for your veggie crowd, topped with candied walnuts and crisp herbs. This is a doddle to to its all about the quality of the ingredients you use. Rabbit is a great budget choice and slow-cooking with pork belly and herbs makes a lovely terrine. Flavoured with ginger, thyme, allspice and a splash of Pedro Ximénez sherry, it makes a great starter or to serve alongside cheese with your Boxing Day buffet. Place the duck breast, half the brandy, 2 cloves crushed garlic and 1 tablespoon thyme in a bowl. Heat the oven to 180C/fan160C/gas 4. Repeat until the loaf tin is full. Drain well. Parsley The last thing you need to think about is the starter, so make this easy pork terrine a couple of days in advance and leave to chill in the fridge. Then the duck breast pieces, more pistachios and cherries. Put the chopped duck leg meat, chicken livers, cubed pork chop, 6 ounces bacon, the eggs, 2 garlic cloves, dried thyme, 2 teaspoons black pepper, clove, nutmeg, and ginger in the bowl of a food processor.