Pork And Chicken Terrine With Cognac Prunes Recipe

Name: Pork And Chicken Terrine With Cognac Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg potatoes; 1 clove garlic, peeled and chopped finely; 3 None onions, 1 peeled and finely chopped, 2 peeled and cut into rings; 1 tsp + 2 tbsp oil; 5 None sausages, skinned; 350 g pork tenderloin, cut into small pieces; 350 g chicken fillets, cut into small pieces; 60 g pistachio nuts; 20 slices bacon; 1 pinch grated nutmeg; 200 g prunes; 400 ml vegetable stock; 2 tbsp cognac

Servings: persons

1 kg potatoes
1 clove garlic, peeled and chopped finely
3 None onions, 1 peeled and finely chopped, 2 peeled and cut into rings
1 tsp + 2 tbsp oil
5 None sausages, skinned
350 g pork tenderloin, cut into small pieces
350 g chicken fillets, cut into small pieces
60 g pistachio nuts
20 slices bacon
1 pinch grated nutmeg
200 g prunes
400 ml vegetable stock
2 tbsp cognac

1
Cook the potatoes, covered, in plenty of boiling water for about 20 mins. Drain, then rinse in cold water and set aside to cool.
2
Preheat the oven to 325u00b0F. Heat 1 tsp of oil in a frying pan and saute the onion and garlic. Remove them from the pan and set aside to cool off.
3
Mix the sausage meat, pork, chicken, pistachios, chopped onion and garlic in a bowl and season to taste. Grease an 11-inch long loaf pan, then line with bacon so that a quarter of each slice hangs over the edge of the pan. Fill the loaf pan with the meat mixture, smooth it out and fold the bacon over the top. Bake for 1 1/4 hours.
4
Slice the potatoes. Heat 2 tbsp of oil in a frying pan and fry the potatoes for 15 mins, turning as necessary until crisp. Add the onion rings after about 5 mins, stir well and saute. Sprinkle on some nutmeg and season to taste.
5
Cook the prunes and vegetable stock in a saucepan for about 10 mins, until a thick sauce is created. Take the pan from the stove and stir in the cognac.
6
Take the loaf pan from the oven and leave the terrine to cool for about 15 mins. Carefully drain any excess fat, turn the terrine out of the tin and slice it. On each plate, arrange the potatoes, 2 slices of terrine and some plum sauce.

1408

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg potatoes, 1 clove garlic, peeled and chopped finely, 3 None onions, 1 peeled and finely chopped, 2 peeled and cut into rings, 1 tsp + 2 tbsp oil, and more.

Yes, Pork And Chicken Terrine With Cognac Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork And Chicken Terrine With Cognac Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions