This well-flavoured terrine is great for a picnic. Pickle the mushrooms well ahead as it will be a week before they're ready to eat. The terrine will keep for 10 days in the refrigerator but serve it at room temperature.

Ingredients

• 1 double chicken breast, without skin
• 2 tblsp brandy
• 1 bay leaf, crushed
• 6 juniper berries, crushed
• ½ tsp each nutmeg, white pepper and salt
• 200 grams buttom mushrooms, sliced
• 125 grams lean minced veal (or ½ veal and ½ pork)
• ½ cup shelled pistachio nuts
• 2 eggs
• ¼ cup chopped fresh herbs (such as oregano and thyme)
• about 16 rashers rindless streaky bacon
• 1 thick bratwurst sausage

Pickled Mushrooms (makes 500 grams)

• 1 cup white wine or cider vinegar
• ¼ cup quality balsamic vinegar
• ¼ cup sugar
• 2 cloves garlic, peeled and sliced
• 2 tsp pickling spice and 1 tsp salt
• 2 bay leaves, crushed, or a small stem of tarragon
• 500 grams buttom mushrooms, wiped and halved (Swiss Browns work well)

Method

1. Cut the chicken breast into 2cm pieces and place in a bowl with the brandy, crushed bay leaf, juniper berries, nutmeg, pepper and salt and toss well. Cover and refrigerate for about 2 hours to marinate.
2. Cook the mushrooms in a generous knob of butter until softened. Cool.
3. In a large bowl, mix together the chicken and marinade ingredients with the veal, cooked mushrooms, pisachio nuts, eggs and herbs and mix thoroughly. This is easiest done with clean hands.
4. Using the back of a heavy cook's knife, gently stretch the bacon rashers. Layer the rashers in a well-greased 6-8 cup capacity loaf tin or terrine dish, leaving the edges of the rashers to over-hang.
5. Spread half of the meat mixture into the bottom of the loaf tine, pressing firmly into the corners. Cut the bratwurst sausage into four lengthwise and place in the centre of the minced meat. Top with the remaining meat mixture and press down neatly.
6. Fold the bacon rashers over the top of the terrine, adding extra rashers if needed to ensure all the meat is enclosed.
7. Cook at 180ºC in a water bath (see Cook's Tip) for 1½ hours.
8. Remove carefully from the oven and cover with foil. Place a heavy weight on top of the terrine and after 30 minutes cooking time, drain off any excess liquid, remove the weight and refrigerate overnight. Serve at room temperature in thick slices with fresh bread, salad leaves and a generous serve of the pickled mushrooms.

Pickled Mushrooms

1. In a large saucepan bring the vinegars, sugar, garlic, pickling spice, salt and bay leaves or tarragon to the boil, then simmer gently for 3-4 minutes. Add the mushrooms and bring to the boil. Cover, remove from the heat and allow to stand for 5 minutes. Use a slotted spoon to transfer the mushrooms to a hot, dry sterilised jar. Pack well and then pour over as much pickling liquid as is needed to cover. Seal and leave for 1 week before using.

Cooks Tips

A water bath is also called a bain marie. Put the terrine in the centre of a large baking dish. Place in the oven and then fill the dish with sufficient cold water to come three quarters of the way up the terrine. Take care when removing the terrine from the water bath.