Chicken and pork terrine

Closer to a meatloaf than a pâté, with chunkier forcemeat, a terrine is a tasty treat as a starter, part of an antipasto platter, or served with a salad for lunch. This is a basic recipe, where chicken can be substituted for turkey, and raisins, pistachios, hard boiled eggs, and even cranberries, can be added to the mix.

Ingredients

1 Tbsp olive oil, plus extra to brush
1 onion, finely chopped
2 Tbsp brandy, optional
12 rashers smoked streaky bacon
2 skinless chicken breasts, cut into 1cm pieces
500g pork mince
50g pistachios, roughly chopped
50g dried cranberries, or raisins
3/4 Tsp freshly grated nutmeg
2 thyme sprigs, leaves picked off
Salt and pepper to taste

Method

Serves: 8 to 10 | Prep Time: 30 mins | Cook Time: 2 hrs 10 mins

1. Heat the oil in a medium pan and gently cook the onion for 10min until softened. Add the brandy, if using, and bubble for 30 seconds, then tip mixture into a large bowl and set aside to cool.
2. Preheat oven to 180°C (160°C fan). Use about 10 of the bacon rashers to line the inside of a 900g loaf tin with bacon, leaving excess hanging over the sides. Add remaining ingredients to onion mix, and season to taste. Mix together.
3. Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting pan.
4. Half-fill the roasting tin with boiling water, and transfer to oven. Cook for 90 minutes until the terrine feels solid when pressed. Remove from oven and unwrap the outer layers of foil, leaving the greased foil layer in place). Pour out any excess liquid, and leave to cool.
5. Sit the loaf tin on a plate, and put a clean brick (if you have one), or several full food cans on top of the terrine (resting on the foil layer). Chill overnight.
6. To serve, preheat oven to 200°C (180°C fan), unmould the terrine on to a baking tray and lightly brush with oil.
   Brown in the oven for 20-25 minutes. Slice and serve warm, or at room temperature.