Main courses · Meat & poultry
Pork and chicken terrine
To check if your terrines are cooked, cut a slice off the end of each terrine. The terrines should be consistent in colour and cooked all the way through. If further cooking is required, check the water level in mixing bowl and add more water if necessary.
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Details
- Difficulty
- Medium
- Prep
- 20 min
- Active
- 20 min
- Cook
- 200 min
- Total
- 200 min
- Yield
- 8 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Medium
- Rating
- Well rated
- pork fillet
- 300 g
- chicken breast fillet
- 200 g
- brown onion
- 150 g
- garlic
- 2 cloves
- fresh flat-leaf parsley
- 4 sprigs
- fresh thyme
- 4 sprigs
- extra virgin olive oil
- 20 g
- white wine
- 50 g
- fresh baby spinach leaves
- 50 g
- shelled unsalted pistachio nuts
- 50 g
- dried cranberries
- 40 g
- egg
- 1
- sea salt
- 0.5 tsp
- ground black pepper
- 1–2 pinches
- prosciutto
- 12 slices
- water
- 1 kg
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 27 g
- Energy
- 1,050.2 kJ
- Calories
- 251 kcal
- Fat
- 13 g
- Fibre
- 1.8 g
- Carbohydrates
- 5.2 g
Cooking instructions are available on the original Cookidoo® page.
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