Terrine with Pistachio

This recipe from the '80s was a real hit, so when searching for something to take to a friends house I remembered this easy but delicious Terrine recipe.  Great to have on hand in the fridge for lunches and even after school snack, but equally impressive for a dinner party starter.

Ingredients

400g Pork Mince
400g Chicken Mince
1 small to medium pork fillet cut into medium dice
400g - 500g streaky bacon or prosciutto
100ml white wine or Port
1 small onion diced
2 cloves of crushed garlic
1/2 cup shelled pistachios
Salt & Pepper

Method

Preheat the oven to 170 degrees Celsius
Grease a terrine tin or simply a loaf tin, lay overlapping slices of bacon in the tin, with excess to be folded on top once filled.
In a large bowl combine the remaining ingredients, mix well with clean hands.
Press into prepared tin, fold overhanging bacon on top.
Either pop lid on or cover with baking paper and tightly wrap foil.
Place in a roasting dish and pour in sufficient boiling water to come half way up the side of the loaf tin.
Cook for 2 hours.
Remove and cool

Weight the terrine with foil wrapped tin tomatoes or the like overnight so achieves a firm texture (as pictured I could have done this with a heavier weight).

Serve with crusty bread, cornichons and pickle/mustard.

Mamma Marmalade