Chicken, Cranberry and Pistachio Terrine

Once again,  I have tried to recreate a recipe from our favourite place, Green Olive at Red Hill on the Mornington Peninsula.  The description on the menu is Chicken Terrine, Pistachio, Cranberry, Garden Herbs and Farm Made Fruit Chutney.  And it is to die for......

My version is Chicken Terrine, Pistachio, Cranberry, Thyme, Parsley, Mustard and served with Green Olive Farm Made Fruit Chutney.

The verdict.... it was very nice. Compliments from hubby, Noel, and even from daughter Alexandria, who prior to trying it kindly told me "you know I don't like cold meat".

I used chicken breast fillet which I processed myself as I am not a fan of chicken mince. Never have been - to be honest there is just something about it and I do not like the smell of it at all. Therefore I have always processed my own.

This terrine was easier to make than what I thought it would have been.  The flavours worked well together (I guess they have to or Green Olive wouldn't serve it either).    

 

Chicken, Cranberry and Pistachio Terrine

(recipe adapted from taste.com)

 

Serves: 4 - 6

 

cooking spray

2 tablespoons olive oil

2 medium brown onions, finely chopped

2 garlic cloves, crushed

1 tablespoon finely chopped fresh parsley

2 tablespoons finely chopped fresh thyme

750g chicken fillets, fat trimmed

140 grams fresh breadcrumbs, made from wholegrain bread

1/2 cup unsalted pistachio nuts , shelled

1/2 cup craisins, reduced sugar

2 eggs

2 tablespoons wholegrain mustard

1 teaspoon salt

freshly ground black pepper, to taste

Preheat oven to 180 degrees Celsius.

 

Heat the olive oil in a large frying pan over medium-low heat and cook the onions for 8-10 minutes or until soft. Add the garlic, parsley and thyme and cook for a further 5 minutes or until the onions are very soft. Cool slightly.

 

Place chicken in a food processor and blend until minced.

 

Combine the onion mixture, chicken mince, breadcrumbs, pistachio nuts, eggs, mustard, salt and pepper to taste in a large bowl and use your hands to mix well.

 

Overlap the long sides of a loaf pan with two 50cm lengths of foil by 8cm.  Line with baking paper and spray with cooking spray.

 

Place the chicken mixture into the baking dish and bake in the preheated oven for 50 minutes.

 

Remove from the oven, pull back the foil and then drain off the juices.

 

Re-cover with the foil and then place the terrine in the fridge until cold.

 

Remove the foil and cut into slices and serve with the fruit chutney or relish of your choice.

(Click here for a printable version of this recipe)

Herb and Pistachio Couscous

Normally we use pre-flavoured sachets of couscous (preferably Ainsley Harriot's) but this time I decided that making it from scratch really cannot be that hard.  And to produce something jam packed full of flavour, such as this dish, really isn't hard at all.

 

Full of fresh herbs that not only tasted fantastic together but let off such a pungent aroma.  The delicate crunch of red onion and pistachio added a depth to the citrus laced soft couscous perfectly.

 

A very enjoyable side dish that, to be honest, I could just eat by itself by the plate full.

Needless to say no more pre-flavoured sachets for this house.....

 

 

 Herb and Pistachio Couscous

(recipe adapted from Taste.com)

 

Serves: 8

ProPoints per serve: 5

 

1 1/2 cups couscous

1 1/2 cups boiling water

1/2 cup chopped fresh mint leaves

1/2 cup chopped fresh coriander leaves

1 cup chopped fresh flat-leaf parsley leaves

1 small red onion, finely chopped

1/2 cup pistachio kernels, toasted

1 tablespoons olive oil

1/4 cup orange juice

salt

freshly ground black pepper

Place couscous in a heatproof bowl. Add boiling water. Stand, covered, for 5 minutes or until water is absorbed. Stir with a fork to separate grains. Cool for 5 minutes.

 

Meanwhile finely chop herbs and onion. Add remaining ingredients. Season with salt and pepper. Toss to combine. Serve.

(click here for a printable version of this recipe)