Pork and chicken terrine
( SERVES 10 )
This terrine freezes well. Wrap it securely in plastic cling film first. It will last in the fridge for about five days after it's cooked. Gherkins or cornichons are a perfect accompaniment as the vinegar sharpness cuts through the richness of the terrine.
- Preheat oven to 150C. Place pork, bacon, chicken livers, garlic and shallots in a food processor or blender. Process until almost smooth.
- Add beaten eggs, cornflour, wine, brandy and season with salt and pepper.
- Grease the base of a ceramic terrine and place in bay leaves and thyme. Pour in the mixture and then place the terrine in a larger baking dish with water coming halfway up the sides. Cook for 1½ hours.