Pork and Chicken Terrine

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.
== Ingredients ==
* 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
== Preparation ==
# 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.
Category:Bacon Recipes
Category:Veal Recipes
Category:Pork Recipes
Category:Chicken Recipes
Category:Ham Recipes
Category:Spread Recipes