Chicken and bacon terrine

Step 1

Preheat fan-forced oven to 200C. Lightly grease terrine mould.

Step 2

Slice bacon into long strips. Line the terrine mould with long bacon strips which slightly overlap. Bacon should hang down the sides of the mould, which will later be used to top the terrine. Line the ends of the terrine mould with the shorter cuts of bacon. Finely dice any excess bacon and set aside.

Step 3

Steep raisins or sultanas in a small bowl of hot water to soften.

Step 4

Place chopped chicken thighs in bowl of food processor, process on high speed until a coarse paste is formed. Add rosemary, parsley, thyme, orange and lemon zest, pork mince, and any leftover bacon and a good amount of salt. Pulse until mixture is well combined.

Step 5

Form the first layer of the terrine by adding about a third of the chicken mixture to the base of the terrine mould, pushing down firmly to ensure an even layer. Top with 1/2 the diced chicken breast, pushing down firmly to ensure an even layer. Sprinkle with 1/3 the amount of sultanas or raisins then repeat with chicken mixture, remaining chicken breast and sultanas then complete the terrine with the remaining chicken / mixture.

Step 6

Fold over the bacon strips to wrap the terrine like a parcel. Cover with aluminium foil. Top with terrine mould lid.

Step 7

Place terrine mould in deep baking dish, fill with two thirds hot water. Bake in oven for 1 hour, or until the internal core temperature of the terrine reaches 65C. When cooked, remove from baking dish, allow to sit in the fridge for a few hours before serving, but for best results allow to sit overnight.

Step 8

Remove from terrine mould, if its hard to remove, place in hot water bath, tip out terring, serve chilled, slice into 3cm thick slices with sliced toasted baguette.