Pork And Chicken Terrine With Cognac Prunes - cooking recipe

Ingredients

1 kg potatoes
1 clove garlic, peeled and chopped finely
3 None onions, 1 peeled and finely chopped, 2 peeled and cut into rings
1 tsp + 2 tbsp oil
5 None sausages, skinned
350 g pork tenderloin, cut into small pieces
350 g chicken fillets, cut into small pieces
60 g pistachio nuts
20 slices bacon
1 pinch grated nutmeg
200 g prunes
400 ml vegetable stock
2 tbsp cognac

Preparation

Cook the potatoes, covered, in plenty of boiling water for about 20 mins. Drain, then rinse in cold water and set aside to cool.
Preheat the oven to 325\u00b0F. Heat 1 tsp of oil in a frying pan and saute the onion and garlic. Remove them from the pan and set aside to cool off.
Mix the sausage meat, pork, chicken, pistachios, chopped onion and garlic in a bowl and season to taste. Grease an 11-inch long loaf pan, then line with bacon so that a quarter of each slice hangs over the edge of the pan. Fill the loaf pan with the meat mixture, smooth it out and fold the bacon over the top. Bake for 1 1/4 hours.
Slice the potatoes. Heat 2 tbsp of oil in a frying pan and fry the potatoes for 15 mins, turning as necessary until crisp. Add the onion rings after about 5 mins, stir well and saute. Sprinkle on some nutmeg and season to taste.
Cook the prunes and vegetable stock in a saucepan for about 10 mins, until a thick sauce is created. Take the pan from the stove and stir in the cognac.
Take the loaf pan from the oven and leave the terrine to cool for about 15 mins. Carefully drain any excess fat, turn the terrine out of the tin and slice it. On each plate, arrange the potatoes, 2 slices of terrine and some plum sauce.