Beef, Pistachio & Cranberry Terrine

This is a fantastic recipe for entertaining. You can prepare the terrine the day before and serve it cold or hot for an appetiser paired with quick pickles.




  • Beef


  • French

Cooking Methods

  • Pickling
  • Baking
  • Cooking



Prep Time

30 minutes

Cooking Time

30 minutes


*Yields 8 as an appetizer or 6 as a main.



    400 g streaky bacon
    Olive oil
    45 ml butter, softened
    1 onion, finely chopped
    4 garlic cloves, chopped
    250 g chicken livers
    500 g ground beef from our Butchery
    80 ml (1/3 cup) pistachio nuts, shelled
    125 ml (1/2 cup) cranberries
    Handful of fresh parsley, chopped
    Zest of 1 lemon
    Salt and black pepper, to taste


    ½ cucumber, cut into ribbons
    180 ml (¾ cup) white wine vinegar
    30 ml (2 Tbsp) brown sugar
    ½ red onion, sliced
    180 ml (3/4 cup) red wine vinegar
    30 ml (2 Tbsp) brown sugar
    Salt and black pepper, to taste



    Preheat the oven to 180°C. Spray a 20 cm baking tray with non-stick cooking spray and line the tin with the streaky bacon overlapping each of the strips and also overlapping the sides so that you can close the filling at the bottom of the terrine.
    Heat a frying pan over medium heat with a dash of olive oil and 15ml (1 Tbsp) of butter and fry the onion and garlic for about 8-10 minutes, or until soft and caramelised. Set aside and melt the other 30 ml (2 Tbsp) of butter in the same pan and sear the chicken livers until golden brown on both sides. Season to taste.
    Place the caramelised onion and garlic mixture, seared chicken livers and ground beef in a food processor and pulse until your desired texture. If you would like a coarse texture, do not blend too much, and if you would like a finer texture, pulse until quite fine.
    Roughly chop the pistachios, cranberries and add to the meat mixture with the parsley and lemon zest. Season to taste with salt and black pepper.
    Place the meat mixture in your bacon-lined baking tin and compress well. Fold the overlapping bacon strips over the mixture to close it properly. Wrap the whole baking tin in foil and place on a baking tray and pop the terrine into the oven. Lower the temperature to 160°C and bake for about 1 – 1 ½ hours. Remove from the oven and allow to cool slightly before turning out the terrine.
    Once removed from the baking tin, heat a large frying pan with a dash of olive oil and fry the terrine carefully on all sides so that the bacon around gets nice and crispy.
    Slice the terrine and serve warm or cold.


    Place the cucumber ribbons in a bowl and mix together the white wine vinegar and brown sugar. Pour over the cucumber ribbons and allow to pickle for about 2 hours before serving and repeat this process by pouring the red wine vinegar mixed with the sugar over the sliced red onions.
    Serve the terrine with the pickles and a nice summer.
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