Warm Chicken and Pistachio Terrine

Eggs, eggs and more eggs. They are everywhere these past few days because of Easter coming up. You know I love terrine and I got curious when I saw this recipe from the supermarket’s free magazine. Of course there are eggs in it. Chicken, thyme, pistachio  and prosciutto – love those ingredients. Personally, I think you can make this terrine without the soft-boiled eggs in the middle but for the sake of getting into the ‘egg’ thing, why not? Plus, eggs are packed with protein and a filling ingredient for dinner.


  • 800g chicken mince
  • 2 tsp chopped thyme
  • 1 tbs chopped parsley
  • 1/3 cup chopped shelled pistachio
  • 8-10 slices of prosciutto
  • 1 egg
  • 4 soft-boiled eggs
  • 1/4 cup dry white wine


1.   Preheat oven to 180C degrees. Line base and sides of loaf tin (5 cup capacity) with overlapping slices of prosciutto.

2.   Except for the soft-boiled eggs, combine all other ingredients in a bowl. Mix well.

3.   Press half of the mince into the tin. Arrange all soft-boiled and peeled eggs in a line down the center of the mince.4.   Cover with remaining mince and fold prosciutto over the top. Bake in the oven for 50 minutes or until firm.5.   Turn out onto a wire rack to cool. Slice and serve with mix salad greens.Great with relish like a green tomato chutney.Recipe adapted from Woolworths Fresh Magazine

This entry was published on April 6, 2012 at 1:03 pm. It’s filed under baking, cooking, food, recipes and tagged , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

13 thoughts on “Warm Chicken and Pistachio Terrine

  1. This looks magical…please send me one for Easter 🙂

  2. wow! looks like such a unique dish

  3. UN-BEE-LEEV-ABLE! Do you EVER make anything that doesn’t look absolutely delicious? Seriously, a supermarket recipe? You’ve got to be kidding me.

    • Razel Rull-Navarro on said:

      😀 Thank you! You are ever kind. And yep…supermarket recipe. There are two giant supermarkets here competing against each other and every month, they have the free magazines full of great food ideas and recipes, teaming up with some of the country’s top chefs. Not sure if you have heard of that Aussie chef Curtis Stone but he is with one of them. This isn’t his recipe though.

      I actually made a few changes here. The original recipe calls for 500g chicken mince and 300g pork mince. There was no dry white wine ingredient but I thought of adding a quarter cup to the mince. Oh, I omitted the roasted capsicum slices that should have been placed in the bottom just before you put half of the mince in the pan. Roasted capsicums may be good but I thought I’d keep it simple and just find a really good chutney to serve the terrine slices with.

  4. excellent, thanks for sharing

  5. Wow that is Awesome Raz


  6. That looks really very great! Fantastic.

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