600 gm coarsely minced pork shoulder
200 gm chicken tenderloins (see note)
140 gm coarsely minced pork back fat
60 gm pistachios
¾ small onion, finely chopped
2 garlic cloves, finely chopped
¼ cup (firmly packed) flat-leaf parsley leaves, coarsely chopped
75 ml white wine
65 ml veal glace
1 tbsp Cognac
1 tbsp thyme leaves, finely chopped
1 large piece of pork caul fat, washed and soaked in salted water for 3 hours (use bacon)
fruit chutney, cornichons and crusty bread
1. Combine all ingredients except caul, chutney, cornichons and bread in a large bowl, working well with a large wooden spoon (5 minutes). Season to taste with 1 tbsp sea salt and freshly ground white pepper.
2. Preheat oven to 220C. Line a 30cm-rectangular terrine mould or loaf tin with caul, allowing it to overhang the sides, and fill with pork mixture. Fold the caul over and tuck it along the sides so the top of the terrine has no joins and is completely sealed. Cover mould. Place in a roasting pan, fill with enough hot water to come halfway up sides of mould, transfer to oven and cook for 15 minutes. Reduce oven to 140C and cook until a meat thermometer inserted into the centre reads 72C (1-1½ hours). Cool to room temperature, then refrigerate overnight.
3. Remove terrine from mould (you may need to warm the mould by dipping it into a warm water bath first). Clean jelly and residual fat from the outside with absorbent paper, thinly slice and serve with chutney, cornichons and crusty bread.