Chicken, Pork and Vegetable Terrine

INGREDIENTS

• 2 onions, finely chopped
  
• 20ml brandy, optional
  
• 18 rashers smoked streaky bacon
  
• 1 skinless chicken breast, cut into 1cm pieces
  
• 500g pork mince
  
• 100g pistachios, roughly chopped
  
• 5g freshly grated nutmeg
  
• 5g ground thyme
  
• 150g Edgell Corn Kernels
  
• 150g Edgell Whole Baby Beans
  
• 150g Edgell Whole Baby Carrots
  
• Pickled vegetables and toasted bread, for serving

METHOD

1. Preheat the oven to 180°C.
2. Sauté onions until soft, add brandy and reduce by ⅓, set aside to cool.
3. Line a 32cm x 8cm terrine pan with the bacon making sure there is enough overhanging to form the top.
4. Add chicken, pork, pistachios, nutmeg, thyme and corn to the onion mixture, season to taste and mix well.
5. Layer the bottom of the pan with some meat mixture. Add a layer of the Edgell Baby Beans and Edgell Whole Baby Carrots and repeat to fill pan or all mixture is used.
6. Fold the bacon over the mixture and use extra bacon to seal if required. Cover the top with foil and wrap the whole pan in foil.
7. Cook in bain marie for 90 minutes or until cooked through. Remove from heat, place a weight on top and cool overnight in the fridge.
8. When ready to serve, oven bake at 200° C until bacon is browned. Serve warm or cold with pickled vegetables.