Prepare at least one day in advance. Excellent served with a glass of Hunter's Mirumiru (Mirumiru means "bubbles" in Maori).
Ingredients
| 1 | Onion, medium, diced |
| 300 g | Streaky bacon |
| 25 g | Butter |
| 1 Tbsp | Gelatine, powdered |
| 2 Tbsp | Water |
| 350 g | Chicken livers (Main) |
| 350 g | Sausage meat |
| 350 g | Pork schnitzels |
| 1 to taste | Salt & freshly ground pepper |
| 1 tsp | Dry mixed herbs |
| ¼ cup | Brandy |
| 70 g | Pistachio nuts, shelled (Main) |
| 1 | Egg, lightly beaten |
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Directions
- Line a 21cm x 12cm wide x 7cm deep loaf pan with the bacon rashers, allowing them to hang over the sides so they can be folded over the finished terrine.
- Saute the onion in the butter, until softened. Soften the gelatine in water for five minutes then dissolve in the microwave.
- Mince the chicken livers and sausage meat, combining well.
- Pound the schnitzel, until thin. Cut into thin strips across the grain.
- Season the sausage meat mixture and combine with the onion, gelatine, herbs, brandy, egg and pistachio nuts.
- Place a layer in the base of the loaf pan.
- Top with strips of schnitzel. Repeat, ending with a layer of the sausage meat mixture.
- Fold the bacon over the top. Pat down firmly. Cover tightly with a double sheet of foil.
- Preheat the oven to 170 degC. Place the loaf pan in a roasting pan. Fill to within 1cm of the top with boiling water.
- Place in the oven and bake for 2 hours, topping up the water in the pan if necessary.
- Remove the terrine from the oven. Place weights on the top to press the terrine down.
- Cool then refrigerate for at least 1 day. Slice to serve.
- Great accompanied by pickles, chutneys and crusty bread. Serves eight to 10 as a starter.
