Steam Combi Recipe: Festive Chicken and Pork Terrine

This dish is much easier than it appears. Its perfect for a Summer picnic or for the Christmas lunch table . If your steam oven doesn't have a SousVide Function, choose Full Steam and the closest temperature above that specified in the recipe.

METHOD

1. Marinate chicken for one hour in a shallow dish with the spices salt and brandy 
2. Using a meat grinder, grind the pork and chicken livers together. If you have bought already minced meat, blend the chicken livers in a food processor to get them to a good consistency to mix in to the rest of the meat. 
3. Add the herbs and spices 
4. Mix in breadcrumbs and eggs. 
   
   To assemble: 
5. Line a loaf pan with aluminum foil, then with clingfilm making sure there is some overhang. If using a dry oven, omit the clingfilm and use 2 layers of aluminium foil and grease with nonstick baking spray 
6. Take slices of bacon and line the loaf pan across the width of the pan. It is not necessary to line each end with bacon. 
7. Press the meat mixture quarter-way up the pan. Sprinkle in some pistachios 
8.  Add the tenderloins and top with dried fruit.
9. Layer the remaining meat and more pistachios.
10. Press the meat down well and fold any bacon sticking up (if there is any) over meat mixture, enclosing with cling film and tin foil tightly 
     
    If using Steam oven set oven to Sous Vide 88C for 2.5 hours or until it has reached 76C in the centre when measured with a meat thermometer or if no Sous Vide function available set to Full Steam 90C (If using a dry oven Set the oven to Fan forced 120C for 2 hours or until 76 in the centre or when juices run clear) 
11. Remove from oven and place on cooling rack and press with a heavyweight  
12.  Then transfer to fridge to chill. 
13. Serve cold, sliced with crackers or bread. 
    
    This can also be made in small loaf tins but reduce the cooking time.