Recipe: Figaro's pork & pistachio terrine

This dish is sure to impress.

This traditional terrine with a twist marries well with a European-style bubbly.

Ingredients:

2 tsp each: butter, canola oil

2 tbsp finely diced onion

1 clove garlic, crushed

1/4 tsp each: dried sage, thyme

1/2 tsp dried oregano

1 tbsp brandy

40g shelled pistachio nuts, roughly chopped

Flaky sea salt and freshly ground black pepper to taste

500g pork mince

300g chicken mince

250g streaky bacon

200g chicken livers, trimmed

Baguette and onion jam to serve

Method:

Preheat oven to 130C.

Melt butter with oil in a small frying pan. Saute onion, garlic and dried herbs until softened and slightly caramelised.

Add brandy and pistachio nuts. Cool and season.

Combine with minced pork and chicken. Adjust seasoning if necessary. To check, take a little mixture and fry in oil until cooked, then taste.

Brush a 21cm x 12cm loaf pan with canola oil. Line base and sides with streaky bacon, leaving ends to overhang the pan edges.

Place a layer of chicken livers on base then top with mince mixture. Bring bacon ends over the top of mince. Top with more bacon, if necessary, to cover.

Cover with a piece of baking paper, then cover tightly with tin foil. Place in a small roasting pan and fill to halfway up with hot water.

Bake for 1 & 1/2 to 2 hours until the mixture feels firm. Cooking time will depend on whether you use a metal, ceramic or pyrex loaf pan.

Place an empty loaf pan on top and fill with heavy objects to weigh down. Chill overnight.

Serve with sliced baguette, onion jam and a glass of Cloudy Bay Pelorus Vintage 2008. Serves 8-10.