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Layered Turkey Terrine
Ingredients
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8 rashers streaky bacon
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450 gram (1 pound) boneless, skinless turkey breast fillets - minced
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225 gram (8 ounce) pork sausagemeat
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100 gram (4 ounce) chicken livers - minced
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100 gram (4 ounce) onion - finely chopped
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50 gram (2 ounce) fresh breadcrumbs
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2 teaspoon Dried Basil
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1/2 teaspoon salt
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1/4 teaspoon Ground White Pepper
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1 medium egg - beaten
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75 gram (3 ounce) broccoli florets - chopped
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175 gram (6 ounce) tomatoes - skinned and sliced
Key Products
Instructions
- 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- 2 Line the sides and bottom of a greased 900g (2 lb) loaf tin with the bacon. Thoroughly mix the turkey, sausagemeat, liver, onion, breadcrumbs, seasonings and egg.
- 3 Fill the tin with alternate layers of the turkey mixture, broccoli and tomatoes, starting and finishing with a layer of the turkey mixture. Wrap the tin in foil and place in a deep baking tin, half filled with boiling water. Cook in the oven for 2 hours.
- 4 Drain excess liquid from the terrine and press with a heavy weight until cool. Refrigerate for 1-2 hours or overnight.
- 5 Turn out the terrine and cut into slices for serving.
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