A classy version of meat loaf, this is full-flavoured and very versatile.
Serve sliced with a good bread for pre-dinner nibbles, with a salad for an elegant lunch or dinner or take it on a picnic.
Any leftovers make gourmet sandwiches.
Chilling dulls flavours so most terrines are best served at room temperature.
Pistachio and pork terrine
½ cup (70g) raw shelled pistachio nuts
1 kg lean pork mince
250g chicken livers, stringy bits removed, finely chopped
180g lean bacon, rind removed, finely chopped
3 cloves garlic, crushed
1 small onion, finely chopped
1 tsp freshly grated nutmeg
½ tsp ground allspice
1 Tbsp finely chopped thyme leaves
2 Tbsp finely chopped rosemary leaves
¼ cup brandy
1 tsp salt
½ tsp ground black pepper
To garnish:
¼ cup shelled, roasted and salted pistachio nuts, roughly chopped
Fresh rosemary or thyme sprigs
Lightly oil the sides and line the base of a 7-cup capacity loaf tin with non-stick baking paper.
Toast the pistachio nuts in a dry frypan over low heat for 7-8 minutes, stirring frequently, as they scorch very easily.
Or spread the nuts on a baking tray and roast for 8-10 minutes at 180degC until lightly golden and fragrant.
Set aside to cool.
Combine the remaining ingredients in a large bowl and mix thoroughly using your hands.
Pack this mixture firmly into the prepared loaf tin.
Cover completely with foil, tucking the foil under the edges of the loaf tin.
Place the loaf tin in a roasting pan and pour boiling water into the roasting pan to come halfway up the sides of the loaf tin.
Bake in an oven preheated to 180degC for 1 hours.
Test that the juices are clear by inserting a skewer.
Remove from the oven and allow to cool for about an hour.
Pour the juices which surround the terrine into a small bowl.
Cover and refrigerate until cold.
This sets and is delicious to eat cold or can be used as stock.
Cover the terrine with cling film or foil and weight it with a full bottle of wine or tinned fruit.
Place in fridge and allow to cool overnight.
Remove the terrine from tin and place on a large serving platter.
Scatter the pistachio nuts over the top of the terrine and garnish with thyme or rosemary sprigs.
Slice thinly to serve.
Serves 10.
