- 10 rashers of bacon
- 3 cloves garlic, crushed
- 3 eggs, lightly beaten
- 1/2 cup unsalted pistachio kernels
- 800g chicken thigh fillets
- 2 tablespoons of flat leaf parsley
- 1/2 cup brandy
- Salt and pepper to season
- 800g pork fillet/ tenderloin
Preheat your oven to 180°C.
Lightly grease a 1-litre loaf pan and line the pan with the bacon , slightly overlapping the slices and leaving enough overhanging the edges to cover the top.
Place all the remaining ingredients in a bowl and season well with salt and pepper. Making sure your hands are clean, mix the ingredients well. Pack the mixture into the bacon lined pan and press it all down well.
Cover with overhanging bacon, then cover the top with baking paper and foil, making sure it is well sealed. Place terrine in a roasting pan and fill pan with enough boiling water to come halfway up the sides of the pan. Cook in the oven for 1 hour and a half. ,Remove and allow to cool.
Place a tea towel or some paper over the terrine, on top of the baking paper and weight down with tinned food from your cup board. Place in the refrigerator and leave for the night.
When ready to serve, turn the terrine out onto a platter or board and slice thickly.