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Chicken Pecan Terrine
Serves 8

250 g chicken breast or thigh meat minced or finely chopped
250 g chicken breast cut into strips
50 g pecan nuts, finely chopped
50 g whole pecan nuts
1 large egg, lightly beaten
1 medium onion, finely chopped
1 small carrot, grated
1 tsp mixed spice
1/2 tsp black pepper
5 or 6 juniper berries, finely chopped (optional)
1 Tbsp brandy (optional)
2 Tbsp strong chicken stock
Breadcrumbs (preferably freshly made)
3 or 4 bacon rashers
3 or 4 red or yellow capsicums

First prepare the capsicums by cutting slices of flesh away from
the seeds and discarding the stalk. Spread out the capsicum pieces
skin side up onto a shallow oiled baking tray. Grill until skin
has blackened. Remove pieces from baking tray and place in a
plastic bag. Tie up and leave to cool. Once cool the skins may
easily be removed from the flesh. In a large bowl mix minced
chicken, chopped pecan nuts, egg, onion, carrot, spice, pepper,
stock, and juniper berries and brandy (if using). Mix well then
slowly add breadcrumbs until a reasonably firm mixture is achieved.
Oil a terrine, or other oven proof dish and put down a layer of
bacon rashers. Add a third of the chicken mixture, packing it in
well on top of the bacon. Add a layer of whole pecans, followed
by a layer of chicken strips. Add a layer of capsicum and repeat
the whole process but finishing with the chicken mixture. Cover
dish with aluminum foil and stand it in a roasting pan with water
in it so that the water comes half way up the dish. Cook 2 hours
in 190 C oven. Allow to cool thoroughly before serving. Or


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