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Terrines are a coarser version of the pate, but have a denser consistency and texture, making them a more satisfying main course. While terrines benefit in flavour by being refrigerated for 24 hours before serving, they do not freeze well.
- 250g bacon
- 250g veal steak
- 125g pork fillet
- 125g chicken fillet
- 3 bay leaves
- 2 large onions
- 2 cloves of garlic
- 125g pistachio nuts
- 1 egg
- 1 tablespoon canned green peppercorns
- 2 tablespoons brandy
- 1 teaspoon dried basil
- 1 tablespoon chopped parsley
- salt, pepper
- 2 slices ham
- Remove rind from bacon.
- Place bay leaves at base of loaf tin (base measures 9cm x 22cm).
- Line tin with bacon rashers, reserve enough to cover top.
- Mince veal in food processor until fine. Place in bowl, process chicken and pork, add to veal.
- Process onions and garlic, add to minced meats.
- Shell nuts, add to meat mixture.
- Add egg, peppercorns, brandy, basil, chopped parsley, salt and pepper to meat mixture.
- Mix until well combined.
- Spread half of mixture in bacon-lined loaf tin.
- Cut ham into thin strips.
- Layer ham on top of minced meats, spread remaining mixture on top of ham slices.
- Lay reserved bacon slices on top.
- Cover with aluminium foil.
- Bake in moderate oven 90 minutes.
- Refrigerate overnight.