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Roasted chicken and pistachio terrine

A deliciously light meal.

Shopping list (serves 4-6):

400grams boneless chicken thighs, diced into 1cm cubes

200 grams chicken mince

8 thin slices prosciutto

1 brown onion, finely diced

1 carrot, finely diced

2 stalks celery, finely diced

80grams pumpkin, finely diced

80 grams potato, finely diced

1 zucchini, finely diced

2 teaspoons minced garlic & ginger paste

80grams finely chopped pistachio nuts, toasted

2 eggs

2 teaspoons ABC sweet soy sauce

1 teaspoon sweet chilli sauce

1 tablespoon Hoi Sin Sauce

2 tablespoons chopped mixed herbs


  • In a large fry pan with a little oil, fry the diced vegetables with the garlic and ginger paste until softened, season then set aside.
  • In a large mixing bowl, mix the chicken thighs with the chicken mince, add the cooked vegetables, two eggs and the sauces, pistachio nuts and mix until combined.
  • In a terrine mould, lay the prosciutto out, overlapping them to cover the whole internal of the mould.
  • Pour in the chicken mixture, making sure there are no air bubbles, then lay the excess prosciutto over the top.
  • Place in a bain marie (water bath) in a 150C oven for 1 – ½ hours or until a skewer comes out clean.

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