Pork and Chicken Terrine

Terrines are a coarser version of the pate, but have a denser consistency and texture, making them a more satisfying main course. While terrines benefit in flavour by being refrigerated for 24 hours before serving, they do not freeze well.

Ingredients

 * 250g bacon
 * 250g veal steak
 * 125g pork fillet
 * 125g chicken fillet
 * 3 bay leaves
 * 2 large onions
 * 2 cloves of garlic
 * 125g pistachio nuts
 * 1 egg
 * 1 tablespoon canned green peppercorns
 * 2 tablespoons brandy
 * 1 teaspoon dried basil
 * 1 tablespoon chopped parsley
 * salt, pepper
 * 2 slices ham

Preparation

 * 1) Remove rind from bacon.
 * 2) Place bay leaves at base of loaf tin (base measures 9cm x 22cm).
 * 3) Line tin with bacon rashers, reserve enough to cover top.
 * 4) Mince veal in food processor until fine. Place in bowl, process chicken and pork, add to veal.
 * 5) Process onions and garlic, add to minced meats.
 * 6) Shell nuts, add to meat mixture.
 * 7) Add egg, peppercorns, brandy, basil, chopped parsley, salt and pepper to meat mixture.
 * 8) Mix until well combined.
 * 9) Spread half of mixture in bacon-lined loaf tin.
 * 10) Cut ham into thin strips.
 * 11) Layer ham on top of minced meats, spread remaining mixture on top of ham slices.
 * 12) Lay reserved bacon slices on top.
 * 13) Cover with aluminium foil.
 * 14) Bake in moderate oven 90 minutes.
 * 15) Refrigerate overnight.