Terrine De Campagne - cooking recipe

Ingredients

12 oz boneless skinless chicken thighs, coarsely chopped
14 oz pork belly, rind removed, coarsely chopped
11 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 shelled pistachios, toasted
None None French bread and cornichons, to serve (optional)

Preparation

Preheat the oven to 300\u00b0F. Oil a 6-cup ovenproof terrine dish.
Blend or process the meats, separately, until coarsely minced. Combine meats in a large bowl with the remaining ingredients.
Press the meat mixture into the prepared dish and cover with foil. Place the terrine dish in a deep-sided roasting pan. Pour enough boiling water into the pan to come halfway up the side of the terrine dish. Cook in the oven for 1 hour. Uncover and cook for another hour or until cooked through.
Remove the terrine dish from the roasting pan. Cover the terrine with parchment paper. Place another dish on top of the terrine and fill with heavy cans to weight it down. Cool for 10 mins then refrigerate overnight.
Unmold the terrine onto a serving plate. Serve sliced, at room temperature, with French bread and cornichons, if desired.