Niki’s chicken and pork terrine

Serves: 12
Time to make: 1 hr 25 mins , plus overnight, for pressing
( Hands-on time: 10 mins )

Total cost: $ 2.00 / $ 24.00 per serve

(at time of publication)

Ingredients

450g chicken mince
400g (about 4) pork sausages (I used Branco’s continental pork)
1 clove garlic, finely chopped
1 spring onion, finely chopped
1 rasher shoulder bacon, chopped in small pieces
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons shelled pistachio nuts
¼ cup white wine
white pepper, freshly ground
2 tablespoons chopped fresh parsley
180g chicken livers

Instructions

1 Preheat oven to 160°C. Squeeze sausage insides out of skins into a large bowl. Add all remaining ingredients except chicken livers. Use hands to mix together well.

2 Place chicken livers in a blender or processor and whiz into a smooth slurry. Add this to meat mixture, season and mix it all together well.

3 Place terrine mixture into a loaf tin and smooth the top. Place inside a roasting dish and fill roasting dish with water — halfway up the sides of loaf tin.

4 Cook in oven for 1 1/4 hours. Check it by inserting a knife or skewer: it’s cooked when juices run clear.

5 Cool terrine in tin then cover with a layer of plastic wrap and a layer of tinfoil. Place a weight on top of terrine to press (I used another loaf tin loaded with cans of food), and leave overnight in the fridge.