- ½ tbsp olive oil, plus extra for brushing
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp brandy, optional
- 12 rashers smoked streaky bacon
- 500g pork mince
- 50g dried apricots, finely chopped
- 5 fresh sage leaves, finely sliced
- 2 skinless chicken breasts
- 40g pistachios, roughly chopped
- finely grated zest of ½ an orange
- fruity chutney or onion marmalade
- Heat oil in a medium pan and gently cook onion for 10 minutes until softened. Add garlic and fry for 1 minute. Carefully add brandy, if using, and bubble for 30 seconds, then tip mixture into a large bowl and set aside to cool.
- Preheat oven to 180°C. Lightly stretch about 10 bacon rashers lengthways and use to line inside of a loaf tin, leaving excess hanging over the sides (trimming to fit short sides if needed). Spoon ⅓ of cooled onions into a separate bowl. To remaining ⅔, add pork mince, apricots, sage, ½ tsp salt and plenty of freshly ground black pepper. Set aside.
- Next, whizz the chicken breasts in a food processor until finely ground. Add to the bowl with just onions in it and mix in the pistachios, orange zest and ½ tsp salt.
- Press ½ pork mixture into base of lined loaf tin, levelling surface. Top with chicken mixture in an even layer; finish with rest of pork mixture, pressing to level. Fold any overhanging bacon over filling; cover with remaining rashers. Press down again to smoothen surface. Lightly oil a small sheet of aluminium foil; press on top of the loaf tin. Wrap tin well in a further double layer of foil; put into a roasting tin.
- Half-fill roasting tin with boiling water from kettle; carefully transfer to oven. Cook for 1 ½ hours until terrine feels solid if pressed. Lift tin out of water. Unwrap outer layers of foil (leaving greased foil layer in place). Carefully discard liquid from terrine (this will set into a jelly if not done). Leave to cool.
- Sit loaf tin on a baking tray; sit three tins of tomatoes (or similar) on top of terrine (resting on the foil layer). Chill overnight.
- To serve, preheat oven to 190°C. Unmould terrine on to a baking tray; lightly brush with oil. Brown in oven for 25 minutes if you want the terrine browned. Serve terrine warm or at room temperature with chutney and toasts.
- EACH SERVING (without chutney/toasts): 1 280kJ, 27g protein, 19g fat (6g saturated), 4g carbohydrate (4g total sugars), 1g fibre.