Country-Style Pork And Chicken Terrine - cooking recipe

Ingredients

12 oz boneless skinless chicken thighs, coarsely chopped
14 oz pork belly, rind removed, coarsely chopped
10 oz calves liver, trimmed, coarsely chopped
3 slices bacon, coarsely chopped
3 cloves garlic, crushed
2 tsp finely chopped fresh thyme
10 None juniper berries, crushed
2 tbsp port
1/4 cup dry white wine
1 None egg
1/4 cup unsalted pistachios, roasted

Preparation

Preheat the oven to 300\u00b0F. Oil a 1 1/2-quart ovenproof terrine dish. Blend or process meats, separately, until coarsely minced. Combine in large bowl with remaining ingredients.
Press meat mixture into terrine dish; cover with foil. Place terrine dish in baking pan. Pour enough boiling water into baking pan to come halfway up side of terrine dish. Bake for 1 hour. Uncover; bake for a further 1 hour or until cooked through.
Remove terrine dish from baking pan. Cover terrine with parchment paper. Top with a baking pan filled with heavy cans. Cool for 10 mins then refrigerate overnight.
Unmold terrine onto serving plate. Serve sliced, at room temperature.