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Pork and prune terrine with braised shallots
( SERVES 4 )

Photo by Babiche Martens

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40 g	Butter
250 g	Chicken livers, (trimmed)
1	Onion, (finely chopped)
400 g	Pork mince, (pork belly)
200 g	Chicken mince
1	Bacon rasher, (finely chopped)
1 clove	Minced garlic
6	Pitted prunes, (sliced)
1½ Tbsp	Brandy
1 tsp	Ground nutmeg
1 pinch	Allspice, (ground)
1	Freshly ground black pepper, (to season)

½ cup	Vegetable stock, (or chicken stock)
16	Shallots
½ cup	White wine
2 leaves	Bay leaves
1 Tbsp	Olive oil
1	Salt & freshly ground pepper, (to season)
1 to serve	Baguette

Preheat the oven to 180C.
Heat a fry pan, add the butter and cook the livers, then remove and chop roughly.
Add the onion to the pan and cook until soft.
Mix all the rest of the terrine ingredients in a large bowl then pack into a 1.5-litre terrine mould.
Cover with a lid or one layer of baking paper then one layer of tinfoil.
Stand the mould in a baking dish, pour in enough water to reach halfway up the sides and bake for 1 hour.
Remove from the water and allow the terrine to cool completely before turning out and slicing.
Peel the shallots and put into a pan that will fit them in a single layer.
Pour over the stock and wine. Add the bay leaves and olive oil, then season.
Cover the pan and cook gently for 40 minutes, adding a little more stock if necessary, then let cool.
Serve with the terrine and warm baguette.