Ferry Train Ferry Merge Fork Left Fork Right Ramp Left Ramp Right Roundabout Left Roundabout Right Straight Turn Left Turn Right Turn Sharp Left Turn Sharp Right Turn Sharp Left Turn Slight Left Turn Slight Right Uturn Left Uturn Right

Roasted chicken and pistachio terrine

A deliciously light meal, our roasted chicken and pistachio terrine is a must-try this winter!


(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
  • 80 grams pumpkin, finely diced
  • 80 grams potato, finely diced
  • 1 zucchini, finely diced
  • 2 teaspoons minced garlic & ginger paste
  • 80 grams finely chopped pistachio nuts, toasted
  • 2 eggs
  • 2 teaspoons ABC sweet soy sauce
  • 1 teaspoon sweet chilli sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons chopped mixed herbs


  1. In a large frying pan with a little oil, fry the diced vegetables with the garlic and ginger paste until softened, season then set aside.
  2. 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.
  3. In a terrine mold, lay the prosciutto out, overlapping them to cover the whole internal of the mold.
  4. Pour in the chicken mixture, making sure there are no air bubbles, then lay the excess prosciutto over the top.
  5. Place in a bain-marie (water bath) in a 150C oven for 1 – ½ hours or until a skewer comes out clean.

More Recipes


Stall Number