Chicken and pork terrine

(8 to 10 portions)

  • 3 bay leaves
  • 3 or 4 fresh sprigs of thyme
  • 500 g streaky bacon
  • 400 g smoked kassler steaks, roughly chopped
  • 500 g pork fillet, roughly chopped
  • 1 onion, roughly chopped
  • handful of parsley
  • 2 cloves of garlic
  • 250 g chicken livers
  • 10 ml salt
  • freshly ground black pepper to taste
  • 1 egg, whisked
  • 3 deboned chicken breasts, skin removed

Heat oven to 180 °C. Place bay leaves and thyme sprigs in the bottom of a terrine dish. Line terrine dish, or a bread pan of about 28 x 10 cm, with bacon. Reserve some of the bacon. Finely chop kassler steaks, pork fillet, onion, parsley and garlic in a food processor. Remove mixture and mince the chicken livers in the food processor. Add to other meat. Season with salt and pepper. Add egg and mix well. Cut chicken breasts into thick strips. Spoon half the meat mixture into the dish and top with a layer of chicken strips. Spoon rest of filling over the chicken and cover with the reserved bacon. If using a terrine dish, put the lid on. If using a bread pan, cover with tinfoil. Place dish in a large ovenproof dish and fill with boiling water, until the water reaches halfway up the side of the terrine dish. Place in hot oven for 1 ½ hours. Remove and allow to cool in dish.