Terrine of Chicken Livers

20 g butter
1 shallot, fine diced
190 g chicken livers, halved
320 g pork neck, cubed
1 tsp brandy
1 tsp port
¼ tsp SIDS CRAZY SALT
⅛ tsp 5 spice powder
6 rashers bacon
3 tbsp cream
1 egg, lightly beaten

Sauté shallot for 2 minutes. Remove from the heat, add livers & pork then stir over a very low heat for 3 minutes until the meat & livers are warm. Mix in the brandy, port, 5 spice powder and SIDS CRAZY SALT. Cover with cling film and refrigerate overnight.
Preheat oven to 250oC. Line a 600 ml deep terrine with some of the bacon and refrigerate until ready to use.
Mince the marinated livers and meat in a food processor. Mix the cream and egg, spoon into the terrine then cover with the remaining bacon.
Bake for 30 minutes until the top starts to brown then turn the oven down to the lowest temperature. Cook a further 30-40 minutes until the tip of a small knife, when inserted into the terrine for a few seconds, comes out hot. Remove from the oven and cool for 20 minutes. Cut a piece of cardboard to just smaller than the tin and wrap with foil. Place this directly onto the terrine, (inside the edge of the tin) weigh down with heavy tins and refrigerate overnight.
Loosen the edges with a knife the place the terrine in hot water for 30 seconds. Turn onto a serving dish then slice and serve with gherkins.