Ingredients

terrine Butter for frying 1 small Onion finely chopped 4 Cloves Garlic finely chopped 80 g chicken livers cleaned and roughly chopped cognac 300 g chicken thighs roughly chopped 400 g chicken breasts diced 120 g Pork Mince 120 g chicken mince 100 g chopped baby spinach 1 Dessert Spoon green peppercorn ¾ cup fresh breadcrumbs made from day old bread 1 cup shelled Pistachio 2 sage leaves finely sliced 2 Lemon using the finest microplane 1½ teaspoons malden Salt ground Pepper 1 Egg 250 g thin long slices of moist Italian prosciutto rindless but with lots of fat 5 Asparagus spears red pepper relish 2 red capsicums thick skinned 2 tablespoons Olive Oil 2 tablespoons red wine vinegar 2 tablespoons caster sugar mixed spice 1 teaspoon fresh Chilli

Description

TerrineSauté Onions & Garlic In Butter For A Few Minutes, Then Add Chopped Livers And Cognac And Sauté For A Further Minute- Put Into Large Mixing Bowl Add Rest Of Ingredients Up To Egg And Mix Together Well Line A (10cm By 30cm, 7cm High) Terrine Dish

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