Chicken & Pistachio Terrine

10-12 rashers streaky unsmoked bacon
25 g butter
1 onion, chopped
1 tsp SIDS CRAZY SALT
2 cloves garlic, chopped
750 g minced chicken
350 g pork belly, fine chopped
150 g pancetta, diced
50 g shelled, unsalted pistachio nuts
2 tbsp brandy
2 tbsp fresh chives, chopped
1 tsp fresh thyme leaves
Grated zest of 1 lemon
2 chicken breast fillets, cut in thin strips
SIDS SALT & PEPPER to season

Heat the oven to 170°C and lightly grease a 1½ litre terrine or loaf tin.
Line the tin with the bacon rashers, overlapping each rasher slightly and leaving 5 cm overhanging the tin.
Sauté the onions, SIDS CRAZY SALT and garlic in butter then transfer to a large bowl. Add the chicken mince, pork belly, pancetta, nuts, brandy, herbs and lemon zest to the bowl and mix well.
Season with SIDS SALT & PEPPER.
Half fill the terrine tin with the mixture, firming it down and levelling the top. Fold over the overlapping bacon. Cover the dish with a lid or foil and place in a deep baking tin. Pour enough boiling water into the baking tin to come halfway up the side of the terrine dish.
Bake for 1½ hours, until the terrine is firm and the juices run clear. Remove the terrine dish from the water to cool in the dish. Chill well before serving.
To serve, turn the terrine out of the dish and cut into thick slices. Serve with crusty bread and chutney.
Tips:- You can chop the pork belly with a large knife, or place it, about ⅓ at a time, in a food processor and whizz until roughly chopped.
Make sure that your terrine is well seasoned - to check the seasoning, fry a small piece of the mixture and taste it.
When the terrine comes out of the oven, there will be some juice in the terrine mould. Most of this will set when it is chilled, but pour off a few tablespoons if there is a lot of liquid.