Serves About 15 serves
- 20 slices pancetta
- 400g pork mince
- 300g chicken mince
- 200g chicken livers, chopped
- 300g minced pork fat
- 1/4 cup combined sage, thyme, flat leafed parsley, finely chopped
- 50ml brandy
- 50g cooked spinach, drained well, chopped finely
- 15g salt
- cracked black pepper
Preheat the oven to 160 degrees C.
You will need a 15cm long x 8cm wide x 6cm deep terrine mould.
Layer the terrine mould with pancetta, leaving enough hanging over the edge to wrap the whole terrine when filled and making sure the slices overlap on all sides and ends. Set aside until required.
Meanwhile in a ceramic mixing bowl, mix together the pork mince, chicken mince, chicken livers, pork fat, fresh herbs, spinach, brandy and seasoning.
Place the mixture evenly into the prepared terrine dish and then fold over with the pancetta layers.
Place the terrine into a deep baking tray filled with enough water to come half way up the sides of the terrine mould.
Place into preheated oven and cook for 1 hour. Reduce heat to 140 degrees C and cook for 20 minutes or until the centre of the terrine reaches 70-72 degrees C using a kitchen thermometer.