Chook and Pork Terrine
As used in MasterChef, 2011. Even though the original recipe was cooked 13 times, 6 in our ovens and 7 times in MasterChef ovens, to make it foolproof for the amateur cook. I have added some extra tips to ensure terrines will be cooked through.
Step 1: Preheat a fan forced oven to 200C.
Step 2: Place the raisins and Verjuice into a small saucepan and place over a medium heat. Once the Verjuice has come to simmering point, remove from the heat, place a lid on top of the saucepan and set aside, allowing the raisins to steep and plump up.
Step 3: To bone out the chicken, remove the wings at the middle joint, then cut all the way down the back bone so that the chicken is now butterflied out.
Step 4: Remove the back bone and rib cage, then continue your knife down to remove and cut away the breast and wish bone.
Step 5: Chop the knuckles from the legs, then bone out each of the legs removing as many of the tendons as possible. Feel for any bones or gristle that may be have missed and cut these out.
Step 6: Carefully remove all the meat from the skin, taking care not to pierce the skin. Dice the chicken breast into approximately 1 centimetre cubes, place into a mixing bowl and set aside.
Step 7: Dice the chicken thigh and leg meat and pork belly into approximately 1 centimetre pieces and place into another mixing bowl. Cut the belly bacon into small strips and add this to the chicken and pork mix along with the livers, mix these together well and then place into a food processor and blend for 2 minutes to create a farce, remove from the food processor and place back into the mixing bowl.
Step 8: Add the lemon and orange zest, thyme, parsley, rosemary, walnut bread crumbs, the Verjuice steeping liquid from the raisins, sea salt and freshly ground white pepper, mix together well and set aside.
Step 9: Grease a 1 litre terrine and then place the three bay leaves on the base of the mould and line the mould with the skin from the chicken, place 1/3 of the farce on the base then ½ half of the chicken breast and ½ of the raisins, then another 1/3 of the farce then the remaining amount of chicken breast and raisins and finish with the remaining amount of the farce (press gently down to pack in tight). Retain any left over farce in fridge.
Step 10: Now fold in both ends of the chicken skin, then fold over the two sides to create a neat looking parcel.
Step 11: Place sheet of baking paper on top of the terrine then cover with foil and seal well.
Step 12: Place a cloth into the base of a high sided baking dish, place the terrine in and pour hot water two thirds up the side of the terrine mould. Put into the preheated oven and cook for 1 hour to 1 hour and 30 minutes or more (this time will depend on your oven and the temperature of the chicken meat) or until the internal temperature has reached 60C, remove from the oven and allow the terrine to rest in the water bath for 15 minutes until the internal temperature has reached 65C or 66C. Allow to cool down in water bath. The magic temperature is 65-66C finished internal temperature.
Step 13: Pour off any juices from the terrine and place into fridge to chill with a weight on top for several hours.
½ cup raisin
60ml ¼ cup Verjuice
1.085kg 1 free range chicken
120g “black pig” belly bacon rindless
525g ‘black pig’ pork belly skinless with a good amount of fat
120g free range chicken livers connective tissue removed
2 lemons lemon zest
1 orange orange zest
2 tbspn lemon thyme stripped and chopped
3 tbspn flat leaf parsley roughly chopped
2 tbspn rosemary roughly chopped
100g fresh walnut bread crumbed
16g salt flakes
2 tbspn freshly ground white pepper
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