- 1 onion, finely chopped
- little oil, for frying
- thyme sprigs and bay leaves
- 70g pack sliced pancetta
- 2 garlic cloves, crushed
- 100ml (4fl oz) brandy
- 750g (1lb 10oz) pork belly, minced
- 250g (9oz) pork sausage meat
- 60g (2½oz) pistachios, chopped
- 1tbsp green peppercorns, rinsed
- 40g (1½oz) flat-leaf parsley, chopped
- ½tsp thyme leaves, chopped
- 5 prunes, cut in half lengthways
- you will need
- 1.4-litre (2½pt) terrine mould or loaf tin
Cook the onion in a little oil for 15 minutes. Decorate the terrine base with herbs and line with pancetta, leaving an overhang.
Add the garlic to the onion and fry for 2 minutes. Pour in the brandy and flambé. Set aside to cool. Mix the mince, sausage meat, pistachios, peppercorns, parsley, thyme, onions and garlic. Season.
Pack half the mixture into the bottom half of the terrine. Lay the prunes in a line running down the centre, overlapping them slightly. Pack the remaining mixture firmly on top; fold the ends of the pancetta over the terrine mixture to enclose it.
Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut out greaseproof paper to fit the top of the terrine and butter it well. Put this on top of the mixture and then cover with the lid or tightly wrapped foil.
Put the terrine into a deep roasting tin and pour in hot water to halfway up the sides. Cook for 1 hour 15 minutes. Cool slightly, remove the lid and discard any excess liquid. Weight the terrine down firmly with tins along its length and put in the fridge for 24 hours.
Run a sharp knife around the edge of the terrine mould and carefully turn out on to a serving dish.