Potted Farmhouse Terrines

• 1 lb chicken breast, chopped
• 1 lb pork loin, chopped
• 9 oz bacon, chopped
• 2 tbsp brandy
• 1 clove garlic, chopped
• 1 tsp fresh thyme leaves
• 1/3 cup toasted pistachios
• 2 None egg whites, beaten
• None None crusty bread and pickled vegetables, to serve

1. Preheat oven to 350u0b0F. Lightly grease and line 4 - 10 oz ramekins with parchment paper.
2. In a food processor, process 2/3 of the meat, brandy, garlic, thyme until a chunky paste forms. Season. Add remaining meat and nuts. Pulse to roughly blend into the first mixture. Transfer to a large bowl and fold in egg whites. Distribute between ramekins, pressing down firmly with a spatula.
3. Arrange ramekins in a baking dish. Add enough hot water to come halfway up the sides of ramekins. Cover baking dish tightly with foil and a lid. Bake for 1 hour. Reduce oven to 300u0b0F and bake for another 25-30 mins, until cooked through. Remove from baking dish and let cool. Chill, covered, until required. Serve with crusty bread and pickled vegetables.

chicken breast, pork loin, bacon, brandy, clove garlic, thyme, pistachios, egg whites, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/30265 (may not work)