TURKEY, PISTACHIO AND CRANBERRY TERRINE
600 g turkey thigh meat, diced
600 g turkey mince
1 tablespoon finely chopped shallots
1 garlic clove, finely chopped
2 teaspoons Murray River salt
2 tablespoons finely chopped tarragon
2 tablespoons peeled pistachios
2 tablespoons dried cranberries, rehydrated in hot water
2 tablespoons goose fat
Freshly ground black pepper
12 slices mid-cut smoked bacon, rind removed

BROWN BREAD GAZPACHO
200 g fresh shelled almonds or ground almonds
50 g fresh wholemeal bread, crusts removed, soaked in water
1 garlic clove, peeled
1 white onion, diced
300 g sultana grapes, washed and picked
50 ml sherry vinegar
100 ml extra-virgin olive oil, plus extra for serving
sea salt

TURKEY, PISTACHIO AND CRANBERRY TERRINE
1. Combine the turkey, shallots, garlic, salt, tarragon, pistachios, cranberries and goose fat in a large bowl. Mix by hand until fully combined. Season with pepper, to taste.
2. Arrange the bacon slices in a cling wrap lined 1 litre terrine mould, covering the bottom of the mould evenly, with the ends of the slices hanging over the edges. Place the turkey mix into the mould and pack down using hands. Fold over the bacon and press down tightly. Completely seal the terrine with the overhanging cling wrap.
3. Cook for 60 minutes on 100ºC.
4. Remove from oven, allow to cool. Put into the refrigerator with a heavy weight on top of the terrine and leave for 24 hours.

BROWN BREAD GAZPACHO
1. Place the almonds, bread, garlic, onion and grapes into a large bowl and use either a bar blender or a hand-held blender to purée all the ingredients together. Once smooth, leave the blender on the lowest power, add half the vinegar and slowly drizzle in the oil. Taste and adjust seasoning with remaining vinegar and salt.
2. Place in the refrigerator and rest for 6 hours before serving.



Serves 10