Ingredients

• 400g x Chicken Thighs, trimmed and diced into 2cm pieces

• 400g x Pork Mince

• 300g x Streaky Bacon - thinly sliced

• 3 x Garlic cloves, finely diced

• 2 x Eggs

• 2 x Teaspoons Star Anise - ground

• 1 x Teaspoons dried Thyme leaves

• 2 x Teaspoons Cinnamon, ground

• 1 x Teaspoon Black Pepper, ground

• 1/2 x Bunch medium fresh spinach, trimmed and coarsely chopped, washed and pat dry

• 1/4 x Cup Marsala – see note

• Salt - we did not add salt when testing this recipe - the bacon providing all the salt required.

Preparation

Lightly spray the inside of a 23cm terrine dish then carefully line the inside with greaseproof paper. Then lay the bacon so it completely covers the inside of the terrine, starting at the ends and allowing sufficient bacon overlap to fold over the top and ends.

Now in a bowl add the chicken pieces and pork mince, making sure the two are evenly blended (using your hands is best) then add the garlic, spices and pepper, eggs, spinach and the masala, again using your hands to blend all the ingredients.

Now place all of the ingredients into the bacon lined terrine dish, spreading evenly and lightly press down, especially the corners, then fold the bacon strips over the top and ends and cover with foil making sure the foil is firmly tucked into and under the terrine dish to give a good seal. Important.

For the oven, heat to 180c then place the foil covered terrine in a larger baking dish and fill with water to cover up to half the side of the terrine. Place in the oven and bake for 1 1/2 hours until firm.

To finish, remove the terrine dish from the oven and when cooled, carefully turn over the terrine so that the top is in effect the bottom which will give a lovely bacon top.
Then refrigerate for at least 6 hours but overnight is better.

Important: Note. (1) The Australian Masala works perfectly. No need for the expensive imported product.

Comments: For most Salt Reduced diets the bacon would provide sufficient salt without adding in the preparation