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Chicken and lemon terrine

Chicken and lemon terrine

This recipe is from the February/March 2010 issue of Gourmet Traveller WINE.

Wine to try
2008 SC Pannell Pronto Bianco, McLaren Vale, A$28
Winemaker Steve Pannell combines sauvignon blanc, riesling and pinot gris to create this zesty, fresh, summer white. Its lemon-pith aromas are in perfect harmony with the lemon in the recipe, the wine full-flavoured enough to work with the chicken, veal and pork belly in the terrine. Like the dish, Pronto Bianco is as much about the texture as the flavour and, again, there’s an easy accord between the food and wine. And in the end, that’s what picnics are about: easy drinking, easy eating and the easy life.

Chicken and lemon terrine

Serves 6
1   x 2kg chicken
400 g   pork belly
300 g   veal breast
2   eggs, beaten
2 tbsp   brandy
1 tsp   ground cinnamon
1 tsp   ground nutmeg
1 tsp   ground cloves
1   lemon, peeled, flesh removed and roughly chopped
250 g   pancetta slices
To serve:   mustard, gherkins, pickled cocktail onions and bread


1 Preheat oven to 180°C. Remove meat from the chicken, discarding the skin and carcass. Finely chop (or mince using an old-fashioned meat grinder) the chicken meat, pork belly and veal breast and place in a bowl. Add the eggs, brandy, ground spices and lemon, season generously with sea salt and freshly ground black pepper and combine the mixture well.
2 Line a terrine with most of the pancetta slices. Add the meat mixture and cover with remaining pancetta. Cover with kitchen foil, place in a roasting tin and pour enough hot water into the roasting tin to come halfway up the sides of the terrine. Bake for 3 hours, remove from the oven and allow to cool. Refrigerate overnight. Serve sliced with mustard, gherkins, cocktail onions and bread.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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