Turkey, Mushroom and Cashew Terrine

This recipe is an adaptation of a Chicken and Pistachio Terrine in Nici Wickes 'World Kitchen' recipe book. I had turkey mince, not chicken, cashews not pistachios and chopped mushrooms in the fridge left over from making pizzas in the weekend.

I made it in advance and cooked it with an Upside Down Potato and Onion Tart. I served it with green vegetables and a fruit chutney...although 'some' members of the household ate with with good old tomato sauce. An good meal to make in advance, then cook for an hour before it is needed.
I left it to rest for about 15 minutes. A lot of the juices got absorbed back into the terrine.


My hope is that there will be some left for another meal, but I suspect it won't last that long. It was really really nice. I can't wait to try it cold.

Turkey, Mushroom and Cashew Terrine


2 tbsp olive oil
1 onion finely chopped
3 cloves of garlic crushed
2 tsp of finely chopped rosemary
750 grams of turkey mince
1 cup breadcrumbs
1/2 cup of cashews
1/2 cup chopped mushrooms
2 eggs
1 tbsp whole grain mustard
1/4 cup chopped flat leaf parsley
1/2 tsp salt
freshly ground black pepper
8 slices of proscuitto or bacon

Preheat oven to 180 degrees C.
Heat olive oil in frying pan over med to low heat and cook the onion, garlic and rosemary for 5 mins until soft.
Place onion mixture in bowl with mince, breadcrumbs, nuts, eggs, mustard, parsley, salt and pepper and mix well.

Line medium sized loaf tin with bacon allowing enough overhand to fold over the top of the terrine mixture.

Spoon in the mince mixture. fold overlapping bacon over the top of the mixture. Cover with tinfoil.

Bake for 1 hour, removing the foil for the last 10 minutes of cooking to allow browning to occur on the top.

Coll before slicing to serve.