|600g||chicken breast fillets|
|350g||chicken thighs, trimmed (skin removed)|
|Black pepper, freshly grated|
|Pinch of ground nutmeg|
|15ml||finely chopped fresh oregano|
|7||rashers streaky bacon, rind removed|
- Cut the breasts and thighs into 5mm pieces and, in a large bowl, combine with minced chicken, salt, pepper, nutmeg and chopped oregano. Mix until well combined.
- Stretch the bacon (arrange bacon on a cutting board and use the blade of a cooks knife to ‘run’ over the bacon- this prevents the bacon from shrinking during the cooking time).
- Place bacon slices across and up long sides of an prepared 1-litre capacity triangular tin, making sure there are no gaps, alternating wide pieces with narrow pieces so that coverage is even.
- Pack chicken mixture into the bacon- lined tin and smooth the top. Bring the overhanging pieces of bacon over the top of terrine. Cover terrine tightly with lightly oiled foil and bake at 160°C for 45 minutes, or until juices run clear when testing with a skewer. Cool terrine to room temperature, then refrigerate for 3 hours or overnight.
Serve slices of the terrine on a serving platter or on individual plates. Cut four purple figs into quarters or slices and drizzle with balsamic vinegar. Toss with rocket and season with salt and cracked black pepper. This terrine makes a good starter for dinner or can be served as a light lunch.