thin pancetta to line mould,800G mince pork and la ionica chem and hormone free chicken thigh mince, 4 cloves of garlic crushed,SALT AND PEPPER, 125ml fine cognac, 3 eggs,1/2 cup cranberries dried and 1/2 cup pistachio kernels 300G minced pork back fat. Line mould with glad wrap then pancetta, mix all together adding 2 tbls parsley finely chopped at the end. use a water bath half way up mould with boiling water, oven 180 degC about 1 - 1.15hrs cool then press. A variation of Delicious recipe.


  • 30 slices pancetta

  • 800G mince pork

  • 800G minced la ionica chicken thigh

  • 300G minced pork back fat

  • 125ml fine french cognac

  • fresh thyme, fresh parsley, salt and pepper

  • 1/2 cup dried Canadian cranberries

  • 1/2 cup pistachio kernals

  • 3 eggs

  • 3 cloves garlic crushed


  • 1.

    Wet mould lightly with water spray, line with glad wrap over the edges, line inside with pancetta slices. Mix all ingredients together and press into mould.

  • 2.

    Boil water , place terrine mould into baking dish, pour in boiling water half way up sides. Into 180degC over 1 to 1.15 hours. Remove allow to cool. Put a weight on top and refrigerate, place in in another dish as it will overflow slightly,

  • 3.

    Prepare the day before and have with a mixed salad for lunch, or on fresh crusty bread.


Goes very well with a lightly chilled Pinot Noir or a Rose or a mature Semillon6 or more

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Posted by PM6Report
Sorry about the photo, we ate the lot. TYhe above looks professional in print form, thanks!