Recipe: Ham and Chicken Terrine with Pistachios and Cranberries

Recipe: Ham and Chicken Terrine with Pistachios and Cranberries

ham and chicken terrineSpecial thanks to Ilse van der Merwe from The Food Fox for developing this recipe.

The best way to entertain your guests this festive season, is to spend as much time with them at the table. The only way to do this, is to choose a menu that is not prep-intensive on the day of your feast.

This terrine can be prepared a day or two in advance, which means you can just turn it out and adorn with fresh herbs and more pistachios when your guests are seated – such a stunning festive starter, served with crackers or fresh bread.

No stress, just merry times! Not to mention the fabulous leftover sandwiches you’ll make the next day…


(serves 8-10)

  • 1/2 red onion, coarsely grated (or brown onion)
  • 350 g chicken mince
  • 350 g picnic ham, cubed
  • 15ml thyme leaves
  • 5 ml salt
  • 2,5ml freshly ground black pepper
  • 2,5ml ground pimento allspice
  • 1 XL egg
  • 1/3 cup (80 ml) brandy
  • 1/2 cup Montagu shelled pistachios (plus more for garnish, optionally)
  • 1/2 cup Montagu dried cranberries (plus more for garnish, optionally)
  • 200 g streaky bacon
  • a handful micro herbs, for serving crackers or bread, for serving


  1. Preheat oven to 180 C.
  2. In a mixing bowl, add the onion, mince, ham, thyme, salt, pepper, allspice, egg, brandy, pistachios and cranberries. Mix well with a wooden spoon (or usean electric stand mixer with k-beater on low speed, taking care not to break up the ham cubes).
  3. Line a 1-liter loaf tin with foil (leave the sides overhanging), then spray with non-stick cooking spray. Arrange sliced of bacon in the width of the pan, not overlapping, then fill with the ham and chicken mixture. Use a spatula to ease the mixture into all the corners and to flatten the surface evenly.
  4. Top with more bacon, then fold the overhanging foil over the top. Cover tightly with a nother piece of foil, then place in a deep baking dish (about 5 cm) and fill 1/2-2/3 full with boiling water. Place carefully in the oven and bake for 90 minutes at 180 C.
  5. Carefully remove the loaf tin from the water bath, then place a piece of cardboard on top of the tin so that it fits snugly just inside the sides, topped with 2-3 heavy food cans or a small brick (you want to weigh the contents of the terrine down to compress it,so that itslices well and doesn’t crumble). Leave to cool to room temperature, then refrigerate for at least 3 hours, preferably overnight, before turning out and serving.
  6. To turn out: open up the foil to expose the top of the terrine, then turn it out on a serving plate/board. Remove the foil, then top with fresh micro herbs, chopped pistachios and more cranberries. Slice and serve with bread.

Tip: This terrine also goes well with an array of pickles like pickled onions and gherkins.