Chicken, Pork, Cranberry & Pistachio Terrine

Method:

• Preheat the oven to 180 degrees Celsius.
• Place a medium fry pan onto low/medium heat. Add olive oil and shallots. Cook, stirring, for approx. 5-7 mins until the shallot softens and becomes translucent. Turn the heat up slightly and add the fortified wine (it should bubble). Stir through for 1 minute and remove the pan from heat. Set aside to cool.
• In a large bowl, add the chopped chicken breast, pork mince, pistachios, dried cranberries, ground nutmeg, sage leaves, sea salt and black pepper. Then add the cooled shallot mix. Use your hands to combine the mix really well.
• Use between 8-12 bacon pieces to line the inside of a 900g loaf tin, leaving excess to overhang on the sides of the loaf pan. Press the pork/chicken mix into the loaf tin and make sure it’s firm. Cover the top with bacon. Then wrap the terrine in a double layer of foil to make sure it’s tightly wrapped before baking.
• Half-fill a deep roasting dish with boiling water from the kettle. Place the terrine in the middle of the dish, so the water comes up about halfway. Bake for 1.5 hours. Take out from the oven and remove the foil, carefully pour out the liquid in the bottom of the loaf tin. Then rewrap the loaf tin, place it in a container or baking tray and cover it with something heavy (some tins of tomatoes). Store in the fridge overnight.
• Before serving, preheat the oven to 200 degrees Celsius. Unwrap the terrine and place it on a baking tray. Roast for approx. 20 mins until the bacon has coloured and the terrine has warmed through.