PHOTO Jan Ras
Try this delicious recipe by Chanelle Schoon, of Schoon De Companje, for a chicken and pork terrine, as seen at Jackie Burger’s Salon 58 Magic soirée.
INGREDIENTS
- 100g raisins
- 100g sultanas
- 100g cranberries
- ¼ cup verjuice
- 50g bread crumbs
- 50g toasted walnuts
- 2 T lemon thyme
- 2T rosemary
- 2 lemons zest
- 1 orange zest
- 1 chicken
- 120g streaky bacon
- 525g pork mince
- 120g chicken livers
- Salt for seasoning
METHOD
Combine raisins, sultanas and cranberries. Place in a pot with verjuice and bring to the boil. Remove immediately and allow to swell and soak up all the verjuice. In a blender, combine breadcrumbs, walnuts, thyme, rosemary, zest of a lemon and an orange and blend until combined. Add to raisins and season to taste. Set aside.
Debone the chicken and remove skin. Keep skin aside in one piece. Remove breasts and chop into strips. Blend pork mince, livers and the rest of the chicken and season to taste.
Grease a loaf tin with butter and line the dish with chicken skin.
Layer with the following:
- 1/3 meat mince
- ½ chicken breasts
- ½ raisins
- 1/3 meat mince
- ½ chicken breasts
- ½ raisins
- ½ meat
Close the top with the chicken skin, seal with wax paper and then foil. Bake at 200°C in a bain marie for about one hour or an hour and a half.
Insert a thermometer to test temperature. Internal temperature should be 60°C. Once removed from the oven, it should reach 65°C – 66°C.
Remove from baking tin, cover with plastic and place in fridge.
Get your hands on VISI 82 for Chanelle’s scrumptious Elderflower Jelly and Lemon Macaron Trifle recipe.
