Pork, apricot and pistachio terrine

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Ingredients (10)

300 g	pork — tenderloin diced
2 cloves	garlic — cloves, crushed
2 sprig	fresh thyme
2 Tbs	brandy
250 g	bacon — streaky, rindless
1 kg	sausages — meat
bunch	fresh parsley — chopped
bunch	fresh chives — chopped
100 g	pistachios — shelled
8-10	apricots — dried

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Method:

Put the pork, garlic, thyme and brandy into a bowl, cover and leave to marinate overnight in the fridge.

Heat the oven to 180 Degrees.

Butter a terrine mould or loaf tin,and put the remaining thyme into the bottom of the mould and line it with overlapping strips of bacon.

Loosen the sausage meat with a fork, add it to the bowl with the marinated pork and mix well.

Mix the parsley, chives and pistachios and season to taste.

Add more seasoning to the mix if needed.

Fill the terrine with half of the pork mixture and lay the apricots in a row down the centre.

Put the leftover pork on top and drape it over the bacon.

Cover with buttered foil and wrap the terrine in a double layer of clingwrap.

Put the terrine in a roasting tin, half filled with boiling water and bake for 1 hour.

Allow to cool overnight.

To take the terrine out,dip it briefly into hot water and turn it out onto a plate.