7 crushed juniper berries
10 lightly crushed black peppercorns
1⁄4 tsp mixed spice
1⁄4 tsp dried thyme
1 sprig rosemary, chopped finely
12 pistachios, chopped
4 chopped prunes
1⁄2 espresso cup dry white wine
2 tbsp brandy
50g chopped onions
1 clove chopped garlic
11⁄2 tsp salt
3 short-cut rashers of bacon, chopped
Sprinkle the chopped prunes with a small amount of the wine and brandy. Set the prunes and chopped bacon aside. Now mix together everything except the reserved chopped prunes and bacon. Leave the mixture in a covered basin in the fridge for at least two hours for the flavours to be absorbed in the terrine.
Place half the mixture in an unbuttered terrine. Now sprinkle the bacon and prunes on top of this to form another layer. Finally place another layer of terrine mixture in the dish.
Place the terrine in a baking dish filled with water and cook at 150°C (310°F) for 11⁄4 to 11⁄2 hours. The terrine is cooked when it comes away from the side of the dish.
Place half the mixture in an unbuttered terrine. Now sprinkle the bacon and prunes on top of this to form another layer. Finally place another layer of terrine mixture in the dish.
Place the terrine in a baking dish filled with water and cook at 150°C (310°F) for 11⁄4 to 11⁄2 hours. The terrine is cooked when it comes away from the side of the dish.
