Terrine [0000972]

Ingredients:

1 pound (450g) ground pork
1/2 pound (225g) ground chicken or turkey
1/2 cup chopped pistachios
1/4 cup diced dried apricots
1/4 cup diced onion
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper to taste
3-4 slices of bacon

Instructions:

Preheat your oven to 325°F (160°C).

In a large mixing bowl, combine the ground pork, ground chicken or turkey, chopped pistachios, diced dried apricots, diced onion, minced garlic, dried thyme, salt, and black pepper. Mix everything together until well combined.

Line a terrine mold or loaf pan with the slices of bacon, leaving some overhang on the sides.

Carefully pack the meat mixture into the mold, pressing it down firmly to remove any air pockets.

Fold the overhanging bacon slices over the top of the meat mixture, covering it completely.

Cover the terrine mold or loaf pan with aluminum foil.

Place the mold in a larger baking dish and add hot water to the larger dish, creating a water bath.

Bake the terrine in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 160°F (71°C) and the terrine is fully cooked.

Remove the terrine from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours, or overnight, to allow the flavors to meld and the terrine to set.

To serve, slice the chilled terrine into thin slices and arrange them on a platter. You can garnish with additional pistachios and apricots if desired.

Enjoy your gluten-free French terrine as an elegant and flavorful appetizer!