Chicken and pistachio terrine

Step 1

Preheat oven to 180°C.

Step 2

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 and rosemary and cook for a further 5 minutes or until the onions are very soft. Cool slightly.

Step 3

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.

Step 4

Overlap the long sides of two 50cm lengths of foil by 8cm.

Step 5

Place the prosciutto slices along the centre of the foil in 2 rows end to end, overlapping the long edges by 2cm and the narrow edges by 3cm, to make a 35cm x 40cm rectangle. Place the chicken mixture lengthways along the centre of the prosciutto over the seam and shape into a 25cm-long log. Bring the prosciutto slices up over the chicken mixture to cover and enclose, then turn back the excess length of the prosciutto in loose folds. Tuck the excess prosciutto underneath at the ends to seal completely. Brush the surface with the extra olive oil. Bring the foil up around the terrine and fold the edges together to seal.

Step 6

Place the terrine into a 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 garnish with rosemary sprigs. Cut into slices and serve with the tomato & apple relish.