Terrine with Pistachios

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

Directions

1. 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.
2. Saute the onion in the butter, until softened. Soften the gelatine in water for five minutes then dissolve in the microwave.
3. Mince the chicken livers and sausage meat, combining well.
4. Pound the schnitzel, until thin. Cut into thin strips across the grain.
5. Season the sausage meat mixture and combine with the onion, gelatine, herbs, brandy, egg and pistachio nuts.
6. Place a layer in the base of the loaf pan.
7. Top with strips of schnitzel. Repeat, ending with a layer of the sausage meat mixture.
8. Fold the bacon over the top. Pat down firmly. Cover tightly with a double sheet of foil.
9. Preheat the oven to 170 degC. Place the loaf pan in a roasting pan. Fill to within 1cm of the top with boiling water.
10. Place in the oven and bake for 2 hours, topping up the water in the pan if necessary.
11. Remove the terrine from the oven. Place weights on the top to press the terrine down.
12. Cool then refrigerate for at least 1 day. Slice to serve.
13. Great accompanied by pickles, chutneys and crusty bread. Serves eight to 10 as a starter.