Spice Road Spices
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Chicken and Pork Terrine with Wilted Spinach, Allspice and Thyme. Salt Reduced

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best herbs and spices in your ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 400g x Chicken Thighs, trimmed and diced into 2cm pieces

  • 400g x Pork Mince

  • 300g x Streaky Bacon

  • 3 x Garlic cloves, finely diced

  • 2 x Eggs

  • 2 x Teaspoons Allspice, ground

  • 2 x Teaspoons dried Thyme leaves

  • 1 x Teaspoon Cinnamon, ground

  • 1 x Teaspoon Black Pepper, ground

  • 1/2 x Bunch medium fresh spinach, trimmed and coarsely chopped

  • 1/4 x Cup Marsala – see note

  • Sauce Gastrique - a beautifully simple partner for the terrine. Go to Sauces

  • Salt – see note


Lightly spray the inside of a 23cm terrine dish then carefully line the inside with greaseproof paper. Then lay the bacon so it completely covers the inside of the terrine, starting at the ends and allowing sufficient bacon overlap to fold over the top.

Now in a bowl add the chicken and pork mince, making sure the two are evenly blended (using your hands is best) then add the garlic, spices and pepper , eggs and the masala, again using your hands blend all the ingredients together.

For the spinach wash the leaves then place in a saucepan and cover with boiling water. Allow to sit for five minutes to wilt then drain. Pat dry and add to the mix, blending well . Now place all of the ingredients into the bacon lined terrine dish, spreading evenly and lightly press down, especially the corners, then fold the bacon strips over the top and cover with foil.

For the oven, heat to 180c then place the foil covered terrine in a larger baking dish and fill with water to cover up to half the side of the terrine. Place in the oven and bake for 1 1/2 hours until firm.

To finish, remove the terrine dish from the oven and when cooled, carefully turn over the terrine so that the top is in effect the bottom which will give a lovely bacon top.
Then refrigerate for at least 6 hours but overnight is better.

To serve: This recipe is the perfect partner for the French Gastrique sauce. Go to Sauces

Important: Note. (1) The Australian Masala works perfectly. No need for the expensive imported product.

Comments: For most Salt Reduced diets the bacon would provide sufficient salt without adding in the preparation