Pork, chicken and pistachio terrine

Serves: 20

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Total Time: 105

Prep Time: 30

Cook Time: 75

• 900 gram(s) rindless belly of pork, finely minced - ask the butcher to do this for you
• 4  shallots, finely chopped
• 50 gram(s) shelled pistachio nuts
• 1 large apple, peeled and grated
• 2 tablespoon(s) lemon thyme, finely chopped
• 25 gram(s) freshly chopped flat-leafed parsley
• Zest of 1 orange
• 1 teaspoon(s) each salt and coarsely ground pepper
• 6 tablespoon(s) brandy
• 22 slice(s) dry-cure streaky bacon, rind removed
• 125 gram(s) dried apricots
• 3  skinless chicken breasts, cut lengthways into 1cm (½in) strips
• 2  bay leaves
• A little butter to grease

Method

1. Preheat the oven to 170°C (150°C fan) mark 3. Mix together the following in a large bowl: pork, shallots, nuts, apple, thyme, parsley, orange zest, salt, pepper (see cook's tip) and 4tbsp of the brandy.
2. On a board, stretch out each bacon rasher with the back of a knife. Line a 25.5cm x 12.5cm x 6.5cm (10in x 5in x 2½in) loaf tin widthways with 16 slices bacon, slightly overlapping each slice, leaving them hanging over the edge of the tin. Halve remaining slices and use to line the ends of tin.
3. Divide pork mixture into three and spread one third over the bottom of the tin, pushing it into the corners. Arrange half the apricots lengthways along the middle of the terrine. Put half the chicken strips on either side of the apricots. Sprinkle over half the remaining brandy. Season.
4. Top with another layer of the pork mixture, apricots and chicken. Sprinkle over remaining brandy. Finish with remaining pork, pressing it down to make sure there are no air pockets. Dome it slightly along the centre to allow for the meat settling during cooking, then fold in the bacon at the ends followed by the rashers along the sides. Lay the bay leaves on top.
5. Cover with greased greaseproof paper. Put into a deep roasting tin and pour in enough hot water to come halfway up the sides of the loaf tin. Cook for 1hr-1hr 15min until a metal skewer comes out hot.
6. Remove from roasting tin, pour off any liquid and cool. Stack an empty loaf tin on top - if you don't have a spare one, cover with foil and weigh down with two cans. Chill for 24hr. To serve, remove greaseproof paper, turn out of tin, trim ends and cut into slices.
7. COOK'S TIP Seasoning the meat properly will ensure the terrine is full of flavour. To check the pork mix, fry 1tsp in a little oil in a small frying pan over a medium heat until cooked through. Taste to check the seasoning, then adjust if necessary.
8. GET AHEAD Make the terrine, then weigh down and chill for 24hr. Wrap in clingfilm; freeze for up to one month or make up to five days ahead and refrigerate.
9. TO SERVE Thaw for 48hr in the fridge from frozen. Remove from fridge an hour before serving and slice into 20 elegant portions or 10 generous slices. Serves 20

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