Pork and Chicken Terrine

I forgot how easy this terrine was to make. It has an 80's retro feel as well as being delicious and portable. This made it an excellent starter for our Dinner en Blanc menu.

Ingredients
250g bacon
250g veal steak
125g pork fillet
125g chicken fillet
3 bay leaves
2 large onions
2 cloves garlic
125g pistachio nuts
1 egg
1 tablespoon canned green peppercorns (rinsed)
2 tablespoons brand
1 teaspoon dried basil
1 tablespoon chopped parsley
salt & pepper
2 slices ham

Method
Trim rind from bacon.
Place bay leaves at the base of loaf tin (measures 9cm x 22cm)
Line tin with bacon rashes leaving them drop over the sides
Mince veal in a food processor until fine, place in a mixing bowl.
Process chicken and pork, add to the veal.
Process onions and garlic, add to minced meats.
Add pistachios, egg, peppercorns, brandy, basil, chopped parsley, salt & pepper to minced meats, mix well to combine.
Spread half of the mixture on the base of the bacon lined loaf tin.
Cut ham into thin strips, layer on top of minced meats, spread remaing mixture on top of ham.
Fold over bacon and add additonal bacon to cover.
Place tin in a baking dish, add enough water to the baking dish to come half way up the side of the loaf tin.
Cover with aluminum foil.
Bake in a moderate oven for 1 1/2 hours.
Refrigerate over night weighting the terrine with foil wrapped tins from the pantry (e.g. tomatoes, beans) this results in a firmer texture for the terrine. 

Mamma Marmalade