Figaro's pork and pistachio terrine
This traditional terrine with a twist marries well with a traditional European-style bubbly.
- Preheat the oven to 130C.
- Melt the butter with the oil in a small frying pan. Sauté the onion, garlic and dried herbs until softened and slightly caramelised. Add the brandy, pistachio nuts and flaky sea salt and freshly ground black pepper to taste. Cool. Season.
- Combine with the minced pork and chicken. Adjust the seasoning if necessary. To check, take a little of the mixture and fry a little in oil until cooked then taste.
- Brush a 21cm x 12cm loaf pan with canola oil. Line the base and sides with the streaky bacon leaving the ends to overhang the pan edges. Place a layer of chicken livers on the base, then top with the mince mixture. Bring the bacon ends over the top of the mince. Top with more bacon, if necessary, to cover.
- Cover with a piece of baking paper, then cover tightly with tin foil. Place in a small roasting pan and fill to halfway up with hot water.
- Bake for 1½ -2 hours until the mixture feels firm. The cooking time will depend on whether you use a metal, ceramic or pyrex loaf pan.
- Weigh the terrine down — place an empty loaf pan on top and fill with heavy objects. Refrigerate overnight.
- Serve with the sliced baguette, onion jam and a glass of Cloudy Bay Pelorus Vintage 2008.