- 450g/1lb lean beef mince
- 225g/8oz calves liver, trimmed and finely chopped
- 225g/8oz streaky bacon, roughly chopped
- 150ml/¼pint Madeira or Port
- Grated zest of ½ lemon
- 20-25 juniper berries, crushed
- 1 x 100g pack dried cranberries
- Salt and freshly milled black pepper
- 25g/1oz butter
- 1 small onion, peeled and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 30ml/2tbsp freshly chopped sage
- 30ml/2tbsp freshly chopped thyme leaves
- 1.25ml/¼tsp ground mace or cloves
- 1 egg, beaten
- 45ml/3tbsp extra thick double cream
- 100g/4oz raw, shelled pistachio nuts, roughly chopped
- 200g thin pancetta slices
- 10 fresh bay leaves
- In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the refrigerator for 2 hours, or overnight.
- Preheat the oven to Gas mark 2, 150°C, 300°F.
- Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured. Stir in the herbs and spices. Set aside to cool for 5-10 minutes.
- Remove the terrine mixture from the refrigerator and add the onion and herb mix, egg, cream and pistachio nuts.
- Line a 900g/2lb loaf tin with the pancetta slices, and randomly tuck in half the bay leaves between the pancetta. Spoon the mixture into the tin and fold over the pancetta slices. Tuck in the remaining bay leaves. Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.