Stephane Pois
Stephane's blog… all about the Art of Wine, Wine Tours around the Hunter, Food and Wine Matching and Wine Appreciation Classes

-600g Chicken breast fillets, trimmed

-350g Chicken thigh fillets,trimmed

-300g Chicken minced or veal or pork

-¼ teaspoon of nutmeg

-2 tablespoon of marjoram

-40g pistachios

-7 to 10 slices of middle cut bacon,rind removed or prosciutto

-Salt(sea salt),about 1 tablespoon,taste

Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.

Tip:You can use your hand.

Place slices of bacon across base in a loaf tin,

Than pack chicken mixture.

Cover terrine with foil and bake at 180C for 1 hour.

Cool terrine to room temperature,then refrigerate overnight