Robertson Winery No.1 Constitution Road Shiraz 2007 -
500g pork rump 500g streaky bacon 250g chicken livers 500g pork sausage meat 1T fresh thyme leaves 2t salt 2t crushed black pepper 1t white pepper 3T brandy 1 red onion, chopped 1 egg butter for greasing the tin 7 bay leaves 6 button mushrooms
Preheat oven to 180°C. Mince the pork rump, 100g of bacon, chicken livers and sausage meat. Mix thoroughly. Add the thyme leaves, salt, black and white pepper, brandy, onion and egg. Mix and set aside.
Grease a loaf tin with butter and lay the bay leaves in a row along the base. Line the tin with the rest of the bacon, ensuring there is enough left flapping over the edge to wrap over the top of the terrine. Half-fill the terrine with the minced meat and lay the whole mushrooms in a row on the top. Fill with the balance of the meat mixture, and wrap the bacon over the top.
Place in a and bake for 90 minutes, allowing the bacon to become crisp.