Turkey and pistachio terrine with pickled nectarines

This simple terrine is a fuss-free way to get turkey on the Christmas table. It’s great to have on standby for Christmas drinks, while the pickled nectarines can also do double duty as an accompaniment to ham. Start this recipe at least a day ahead or up to three days ahead to pickle the nectarines and set the terrine.


30 slices flat pancetta or bacon, rind removed
1 tbsp olive oil
2 golden shallots, finely chopped
2 garlic cloves, finely chopped
700 gm each coarsely minced pork and coarsely minced turkey
200 gm diced turkey breast
50 gm pistachio nuts, coarsely chopped
40 ml brandy
3 eggs, lightly beaten
2 tbsp coarsely chopped flat-leaf parsley
1 tsp coarsely chopped thyme
Finely grated rind of ½ orange and ½ lemon
½ tsp dry-roasted coriander seeds (see note), coarsely crushed
¼ tsp finely grated nutmeg
Rocket, mayonnaise (optional) and baguette, to serve
Pickled nectarines
200 ml white wine vinegar
100 ml dry white wine
90 gm caster sugar
golden shallot, thinly sliced
Thinly peeled rind of ½ lemon, juice of 1
3 thyme sprigs
1 small fresh bay leaf
1 tsp coarsely crushed fennel seeds
3 nectarines, each cut into 8 wedges


1.For pickled nectarines, stir vinegar, wine, sugar, shallot, lemon rind, herbs, fennel seeds and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil, add nectarines and remove from heat. Stir in lemon juice, transfer to a sterile jar (see note), cover and cool to room temperature, then refrigerate overnight. Pickled nectarines will keep for up to a month.

2.Preheat oven to 180C and lightly oil an 8cm-deep, 8cm x 25cm loaf tin and line with pancetta slices crossways and overlapping slightly, letting ends overhang tin. Heat oil in a saucepan over medium-high heat, add shallot and garlic and sauté until translucent (2-3 minutes). Cool, then combine in a large bowl with remaining ingredients. Season generously and mix with your hands to combine well. Press mixture into tin, ensuring there are no air pockets, smooth top, then fold pancetta over to cover. Cover with foil, place in a roasting pan lined with a tea towel, pour in enough boiling water to come halfway up sides of tin and bake until firm and juices run clear when centre is pierced with a skewer (1¼-1½ hours). Remove from roasting pan, place on a tray and cool to room temperature.

3.Cut a piece of thick cardboard to the size of the loaf tin and wrap in foil. Place on top of terrine, weight with food cans and refrigerate overnight. Remove weights and cardboard, cover with plastic wrap and refrigerate until required. Terrine will keep for 3 days.

4.To serve, turn terrine out of tin, thickly slice and serve with pickled nectarines, mayonnaise, rocket and crusty bread.

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