Chicken and pistachio terrine | The word terrine derives from the French word for earth and refers to the earthenware vessels traditionally used to cook this dish. The method developed as a way of transforming lesser cuts of meat into a flavourful meal that could be easily stored. The mosaic of chunky-cut meats was wrapped in bacon or pork back-fat for purposes of preserving; this one uses speck.
This has to be my all-time favourite topping for grilled corn. I use my buffalo sauce recipe that normally gets served with chicken wings and top it with nuggets of blue cheese, crispy bacon and spring onions.