Pork & Chicken Terrine
20 long slices flat pancetta
1 tablespoon extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
1 teaspoon juniper berries, crushed
2 tablespoons brandy
500g pork mince
1/2 teaspoon freshly grated nutmeg
2 tablespoons chopped flat-leaf parsley
2 teaspoons chopped thyme leaves
2 tablespoons pistachio kernels
170g chicken breast fillet
Preparation time: 7 hours
Preheat the oven to 180°C. Line a 9cm x 17cm (1-litre) terrine or loaf pan with 12 pancetta slices, leaving enough overhanging the sides to enclose the top.
Chop remaining 8 pancetta slices. Heat oil in a frypan over medium-high heat, then cook pancetta and onion, stirring, for 5 minutes until onion has softened and pancetta starts to crisp.
Add the juniper berries and brandy and simmer for 1-2 minutes until most of the liquid has evaporated. Transfer to a bowl and cool. Add the mince, nutmeg, herbs and nuts, then season well and mix with your hands.
Pack terrine with half the pork mixture. Slice the chicken lengthways into 4 thin slices and arrange on the top, overlapping slightly so there are no gaps. Add remaining pork, pressing down well, then cover with overhanging pancetta.
Cover terrine with foil, then place in a roasting pan. Pour in enough boiling water to come halfway up the sides of the terrine, then bake for 1 hour. Remove foil and bake for a further 10 minutes or until the pancetta is crisp on top. Remove terrine from roasting pan and cool.
Drain off any excess juices from the terrine, then place on a baking tray. Cover the top with foil, cut a piece of cardboard to fit, then place on top. Weigh terrine down with cans. Chill overnight.
The next day, bring terrine to room temperature. Turn out onto a board or platter, then slice thickly. Drizzle with a little olive oil and serve with salad.