Terrines are actually the baking dishes in which terrines are cooked. They are mostly rectangular or oval and have a lid. I don't have a proper terrine bowl, so I use a tall rectangular baking dish and alfoil.
250gr of pork mince
250gr of mince from chicken thighs
150gr chicken liver
150gr of good quality bacon in long thin slices (pancetta is even better)
1 small onion, finely diced
2 tablespoons of finely sliced basil
3 tablespoons of olive oil
1 tablespoon of butter
1 tablespoon of chopped dried cranberries
1-2 tablespoons of cognac - optional
1.Mix together the mince, basil, olive oil, dried cranberries and cognac (if it's available). Season with salt and pepper and let stand in the fridge for a couple of hours.
2. Sautee the finely diced onion with butter until soft, but not brown. Add to the mince and mix well.
3. Take your baking dish and line it with bacon. You should kind of wrap the bacon around the meat filling when you put it inside the baking dish. It is best to take two pieces of bacon and put one of their ends opposite one another on the bottom of the dish and let the other ends hang from the sides on top of the dish. It should cover the walls of the baking dish completely.
4. Put half of the meat mixture into the baking dish, kinda inside the "bacon basket". Cut the liver into pieces about the size of a cherry. Put on top of the meat and cover with the leftover meat. Devide evenly and cover with the slices of bacon hanging from the sides of the baking dish. Cover with a lid or alfoil, tightly seal.
5. Heat up the oven to 175C and put inside a big baking dish or tray with water. Place the terrine into the water, it should cover at least half of the terrine bowl. Cook for about 1,5 hour.
6. Take the terrine out of the oven and let stand for about 10 minutes. Uncover and remove, or pour out, ecxess fat. Cover again and let the terrine cool down before cutting.
This terrine tastes best with fresh, crusty bread and some vegetables, and maybe also a blob of cranberry jam.