24 thin slices rindless round pancetta
300g pork mince
200g pork back fat (lard), coarsely minced
300g chicken mince
1 garlic clove, crushed
1 tsp salt
55g can green peppercorns, drained
1 cup flat-leaf parsley leaves, finely chopped
⅓ cup sage leaves, finely chopped
1 tbsp thyme leaves, finely chopped
1 egg, whisked
100g glacé apricots, roughly chopped
100g glacé pineapple, roughly chopped
100g glacé figs, roughly chopped
2 tbsp grainy mustard
½ cup white wine vinegar
1 Preheat oven to 160C. Line a 24.5cm x 7cm x 7cm-deep (5 cup capacity) terrine with half of the pancetta, overlapping slightly. Combine pork (mince and lard), chicken, garlic, salt, brandy, peppercorns, parsley, sage, thyme and egg in a large bowl. Spoon mixture into terrine, press firmly and spread evenly. Put remaining slices of pancetta over top of mixture, overlapping slightly. Cover terrine with lid or foil.
2 Put terrine in a deep roasting pan and pour hot water into pan to halfway up the sides of the terrine. Bake for 1 hour. Reduce heat to 140C and bake for a further 10–15 minutes or until terrine is cooked through (to test, pierce top of terrine with a skewer; if juices run pink, cook for a little longer; if clear, terrine is cooked). Remove lid. Cover with foil and put 2 heavy cans of food on terrine until cool. Refrigerate overnight.
3 To make mustard fruits, put apricots, pineapple, figs, mustard and vinegar in a saucepan over medium heat. Stir until well combined and mixture comes to the boil. Reduce heat and simmer for 2–3 minutes or until vinegar is reduced by half. Transfer to a bowl. Cool. Cover and refrigerate until required. Serve terrine topped with mustard fruits.