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How to make chicken and pork terrine

With the warmer weather comes picnics, barbecues and other al fresco dining events. With these occasions in mind, you need recipes that are easy, can ideally be made-ahead of time and meals you can eat cold.

A terrine is the perfect option. This hearty dish is traditionally served cold making it the perfect lunch or dinner during summer. Plus it’s make ahead. This irresistible Chicken and Pork terrine with egg centre recipe is certainly one to try. Wrapped in streaky bacon, this tasty terrine will be gone in a flash. Check out the above video for a step by step on how to make Chicken and Pork Terrine for your Christmas feast.

One tip to remember is you can store the cooked, cooled terrine in the tin for up to a week in the fridge. Or if you like you can freeze it for up to 2 months. Remove the terrine from the tin, then wrap in baking paper and plastic wrap. Allow to defrost in the fridge overnight and bring to room temperature before serving.

How to make Chicken and Pork Terrine with Egg Centre

 

 

*DISCLAIMER – Australian Eggs is a contributing recipe Partner at myfoodbook.com.au. This feature includes a mix of content sourced from Australian Eggs and our own opinions. Find more about Australian Eggs. 

 

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