Pork and chicken terrine
A classic pork and chicken terrine with spinach and pistachio nuts, prepared in the Thermomix TM7. The machine chops the meats, onion and herbs to a consistent fineness, then gently steams the terrine in the Varoma for a sliceable, festive result. Ideal as a starter or cold buffet centrepiece for gatherings.
About this recipe
Pork and chicken terrine Thermomix TM7 is a make-ahead classic that turns simple ingredients into an impressive French-style starter for a festive buffet or weekend lunch. Searching for terrine recipes for your all-in-one kitchen machine usually ends in complicated chopping by hand, but here the TM7 does the heavy lifting: pork fillet and chicken breast are chopped to an even farce, onion and garlic are blitzed finely without tears, and fresh flat leaf parsley and thyme are minced seconds after being weighed straight into the bowl on the integrated scale. Emerald spinach leaves and pale green pistachio nuts are folded through, creating a beautiful mosaic in every slice. Gentle steaming in the Varoma keeps the terrine moist and sliceable, far more forgiving than a traditional oven bain-marie. A splash of wine and extra virgin olive oil round out the flavour. Serve it chilled with cornichons and toasted bread as a starter, or as the centrepiece of a cold buffet — it improves overnight, making it perfect for stress-free entertaining.
Preparation tips
- Chill the chopped pork fillet and chicken breast well before mixing so the farce binds properly; a cold mixture emulsifies better and gives the terrine a firm, sliceable texture after steaming.
- Line the terrine tin or loaf tin with baking parchment or thin streaky bacon before filling, leaving an overhang on the sides so you can easily lift the cooked terrine out without it breaking.
- Let the terrine cool completely in the tin and rest overnight in the fridge before slicing. Wipe the knife between cuts for neat slices, and serve with cornichons, mustard and toasted country bread.
Recipe variations
- Alcohol-free version: replace the wine with an equal quantity of good chicken stock mixed with a squeeze of lemon juice; the parsley, thyme and garlic still provide plenty of aroma for the pork and chicken farce.
- Festive winter variation: swap the spinach for shredded Brussels sprouts or sun-dried tomatoes and add dried cranberries with the pistachio nuts for a colourful Christmas buffet terrine.
Thermomix TM7 Benefits
- Built-in precision - Weigh the pork fillet and chicken breast directly in the mixing bowl of the Thermomix to the exact gram. [Precision Control]
- Chopping - The Thermomix chops the onion and garlic cloves finely in seconds without any tears. [Multi-Function]
- Multi-functionality - One appliance grinds the pistachio nuts coarsely and mixes the farce with spinach in uniform consistency. [Multi-Function]
- Gentle steaming - The Varoma of the Thermomix steams the terrine gently for a moist, perfectly set texture. [Multi-Function]
- Hands-free cooking - The TM7 heats the wine and olive oil mixture automatically while you layer the terrine. [Hands-Free]
Ingredients
- pork fillet
- chicken breast fillet
- brown onion
- garlic cloves
- fresh flat-leaf parsley
- fresh thyme
- extra virgin olive oil
- white wine
- fresh baby spinach leaves
- shelled unsalted pistachio nuts