Tipperary Food Producers Terrine

Ingredients:
175g black pudding cut into slices
700g good quality sausage meat or lean pork
225g chicken livers washed and trimmed
2 shallots
2 garlic cloves chopped
½ tsp freshly ground black pepper
½ tsp ground nutmeg
1 egg
2 tbsp of brandy
2 tablespoons of a mix of rosemary, thyme and parsley chopped finely
50g pistachio nuts whole
225g streaky bacon rashers

Method:
1.5 Liter terrine or loaf tin
Prepare the chicken livers; mince together with the pork/sausage meat, garlic and shallots in a food processor. Empty the contents of the mixer into a large bowl, add the seasoning herbs, black pudding, brandy, egg and nuts, mix thoroughly. Check the seasoning by frying a teaspoon of the mixture and tasting.
Line the terrine/tin with the rashers; leave enough hanging over the sides to fold over.
Fill with the prepared mixture give the tin a little bang on the work surface to compact the contents and cover with ends of the rashers.
Cover with a piece of parchment or butter wrapper. Seal the tin with a sheet of tin foil.
The uncooked terrine can be frozen at this point. If you do this, defrost the terrine in a fridge before cooking at a later stage.
Place the tin in a bain-marie or a roasting tin half filled with water.
Place in a preheated oven 180˚/ 350˚C/ gas 4 and cook for 1½ Hours.
When the terrine is cooked, remove from the oven and allow to cool completely before putting in the fridge.
The terrine is best if allowed to mature for 2 days before eating. It will keep in the fridge for a week.
Cut into thick slices 1 cm and serve with celeriac remoulade and onion marmalade.