Pork and Chicken Terrine with Dried Figs in Red Wine

  • Pork and Chicken Terrine with Dried Figs in Red Wine

Pork and Chicken Terrine with Dried Figs in Red Wine


(makes 1 terrine – 16-25 slices)


Today many people find a traditional French terrine too rich because of the added fat.  This version is lighter than the traditional but still maintains great flavour.   Serve as a lunch dish, a starter at dinner or as platter food with drinks.



300g – 325g (12 – 14) rindless streaky bacon slices

500g lean pork, shoulder or leg (cut into small dice)

250g skinless chicken breast (roughly chopped)

500g chicken livers (trimmed of all sinew)

100g (7-10) shallots {peeled and finely chopped)

3 tbsp finely chopped Italian parsley leaves

1 tbsp finely chopped thyme leaves

1 tbsp finely chopped sage leaves

3/4  tsp ground ginger

3/4 tsp ground cinnamon

30ml (2 tbsp) Madeira or dry sherry

15ml (1 tbsp) brandy

1 tbsp flaky sea salt

1 tsp freshly ground black pepper

Dried Figs in Red Wine



  • Preheat oven to 180°C. Line bases and sides of a 25cm x 8cm loaf tin or terrine dish with bacon slices leaving excess bacon hanging over sides of tin.
  • Place pork into bowl of a food processor fitted with a metal blade and process, using pulse button, till minced but minced unevenly. Transfer into a bowl.
  • Place chicken into the same food processor bowl and process to a consistency similar to pork. Tip chicken into bowl with pork.
  • Add chicken livers to bowl of food processor and process till finely minced. Tip into bowl with pork and chicken.
  • Add shallots, parsley, thyme, sage, ginger, cinnamon, Madeira, brandy, with salt and pepper to taste. Mix well. To check seasoning: roll a tsp of mixture into a ball and cook in microwave.
  • Spoon terrine mixture into bacon-lined tin. Fold excess bacon over to entirely cover top of terrine mixture.
  • Place terrine into preheated oven and cook for 1 + 1/4 to 1 + 1/2 hours or till, when pressed in the centre with the back of a spoon, the juices run clear.
  • Remove terrine from oven and weight it down by placing a second loaf tin directly on top of terrine with a heavy object, for example a can of baked beans, in the tin.
  • When cool refrigerate weighted terrine overnight or for up to 3 days.
  • To serve: Run a knife between tin and terrine.  Invert onto board and remove terrine from tin.  Portion and serve with Dried Figs in Red Wine.  Salad greens, little gherkins and sourdough bread are excellent add-ons also.


Dried Figs in Red Wine

(serves 8)
Fill jars with these figs and store in the fridge to serve with terrines, cold meats, brie-style and curd-style cheeses.


375ml (1 + 1/2 cups) red wine (merlot or cabernet)

150g (8) dried figs (stalks trimmed)

45ml (3 tbsp) liquid honey

1 + 1/2  tsp balsamic vinegar


  • Pour wine into a small pot and bring to boiling point. Remove from heat and add figs.  Leave to soak for 30 minutes.
  • Add honey and balsamic vinegar to the pot and return pot to a medium heat. Stir till honey is dissolved then bring to the boil.
  • Reduce heat to a simmer and cook for 20 minutes or till figs are plump and juicy and syrup is thick and sticky.
  • Serve figs at room temperature with a spoonful of syrup. Store in refrigerator for up to 1 month.