Chicken & Apricot Terrine

This terrine cost me my blender! Oh how I do need a food processor… {that and my ice cream maker!}
Luckily I managed to blitz up the goodies just in time, just as the smoke started to bellow from my trusty blender.
This recipe is from Sarie Kos – my favourite Afrikaans food magazine and I’ve been eyeing it for a while now. It seemed more tricky to make than it actually was.

You will need:
4 bay leaves {per pan}
3 sprigs of thyme {per pan}
Streaky bacon {enough to line 2x loaf pans plus extra to go on top – about 500g}
1 egg
500g pork mince
1 onion, finely chopped
1 handful parsley
2 cloves of garlic, finely chopped
250g chicken livers
Salt & black pepper
200g Turkish apricots, roughly chopped
400g Kassler chops, chopped
2 chicken breasts, skin removed and chopped

Preheat oven to 180C. Line 2x loaf pans with cling wrap and place the bay leaves and thyme at the bottom of each pan, on top of the cling wrap. Next, place the strips of bacon into the pan with the edges hanging over the pan.
In a FOOD PROCESSOR {do not ruin your blender!}, blend the onion, mince, egg, chicken livers, parsley and garlic to a smooth consistency. Season with salt & pepper.
Mix this with the chops, chicken and apricots and scoop into the pans. Cover with more bacon.
Cover the pans with foil, place in a Bain Marie {oven tray filled with water} and bake for 90minutes. Let it cool in the oven and then refrigerate overnight.
Once all set and chilled, slice thick slices and enjoy with a fresh herb salad and some mustard.
{I got two terrines from this recipe and it lasted such a long time! The more it ‘matured’ in the fridge, the better it tasted. It kept for about a week and a half before we finished it and it was absolutely fine. Will definitely make this one again and try out different variations.}




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