Pork, Chicken & California Prune Terrine

Pork, Chicken & California Prune Terrine
  • 1 hr 40 mins plus overnight chilling time'
  • 8


5 shallots - finely chopped
2 cloves of garlic - crushed
drizzle olive oil
100g California Prunes (cut into 1/4's)
250g pork fillet
250g chicken breast or boneless/skinless thighs
220g parma ham or prosciutto
15g chopped parsley
1 sprig of thyme - chopped
30g pistachios - roughly chopped
100ml chicken stock
pinch black pepper

Prune It is a healthy eating campaign designed to educate consumers to understand the role that California Prunes can play in helping to help reduce the fat and sugar content across a wide range of recipes.  When blended into a puree, prunes offer a useful fat replacer in cooking by adding fat-like (but fat-free) characteristics that also work to enhance the flavours in both sweet and savoury dishes.

In addition, the naturally occurring sugars present in California Prunes can also be used to provide a natural replacement for some of the processed sugars that traditionally feature in sweet recipes.  And because of their high fibre content and ability to add bulk to dishes, California Prunes also have a role to play in reducing portion size without compromising on filling power or taste.


Pre-heat the oven to 180 oC.

Fry the shallots & garlic in the oil until soft – leave to cool.

Line a 2lb load tin with 12og parma ham or prosciutto – overlapping them.

Cut the pork and chicken into small cubes – add to the shallot mixture – add the California Prunes, pistachios, herbs, stock and 50g parma ham / prosciutto slices (chopped) and season with pepper.

Fill the tin with the mixture and cover with 50g overlapping parma ham / prosciutto.

Cover the tin with a layer of baking parchment and a double layer of tinfoil folded under the brim of the tin.

Place in a roasting dish and fill halfway up the tin with boiling water.

Place in the oven for 1 hour 15 minutes.

Remove from the oven – drain the water but keep the tin in the roasting dish – remove the foil and parchment.

Cover with fresh parchment and cut a piece of cardboard to fit inside the tin – cover this with a double layer of tinfoil and press into the tin to release the juices.

Sit a couple of tins on top to weigh it down and set aside for 1-2 hours.

Remove the tins and drain any liquid on top, place in the fridge overnight to set.

Remove from the fridge 1 hour before serving then serve with crusty wholegrain/seeded bread and chutney, together with a large green salad.

Rosemary Shrager

Rosemary Shrager

“Queen of Prunes”
Television chef with haute cuisine experience. Hosted own TV series Rosemary Shrager’s School for Cooks / regular appearances on Alan Titchmarsh Show Celebrated cookery writer. Runs Rosemary Shrager Cookery School