Course: Appetizers    Yield: 8 servings    Prep Time: 15 mins    Cook Time: 90 mins  

Ingredients

• 15 Slices of prosciutto
• 1 Tablespoon of olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 600 Gram of leftover turkey,minced in a food processor with a bit of chicken broth
• 300 Gram of ground pork
• 2 Teaspoon of fresh thyme
• 2 Tablespoon of chopped fresh coriander/cilantro
• 1/3 Cup of pistachios (I used pine nuts because I was out of pistachios)
• 2 Tablespoon of brandy
• 1/2 Teaspoon of allspice
• a pinch of salt and pepper
• 2 egg yolks, lightly beaten
• bread, to serve
• chutneys or compotes, for serving

Instructions

1. Preheat oven to 170°C/340 F. Spray a 1kg loaf pan with oil spray then line with slices of prosciutto, overlapping them and leaving the ends of the prosciutto to hang over the sides of the pan.
2. Heat the oil in a non-stick frying pan and add the onion. Cook over medium heat for 2 minutes or until soft and translucent. Add the garlic, cook for another minute then set aside to cool.
3. In a food processor, place your turkey along with 1/4 cup of chicken broth. Make a chunky paste with the turkey.
4. Meanwhile, place the minced turkey and the ground pork in a large bowl and add the thyme, cilantro, pistachios, brandy, allspice, salt and pepper, egg yolk and onion mixture. Using your hands, mix until well combined then transfer the mixture to the loaf pan, pressing it down firmly. Smooth the top, then fold the overhanging prosciutto over the mixture and cover the pan with foil.
5. Place the terrine in a large, deep roasting tray and fill the tray with enough hot water to come halfway up the sides. Bake for 1 1/2 hours. Remove terrine and place on a tray. Weigh down with a couple of cans or a brick covered in foil. Refrigerate overnight. Slice terrine and serve with bread and chutneys or compotes.
6. *Terrine will last in the fridge for up to four days.