Method

• 1.
  Trim the sinew and muscle from the chicken livers. Place in a bowl, cover with the milk and set aside for 30 minutes. (This helps remove the bitterness of the livers.)
• 2.
  Drain the livers and discard the milk. Use a sharp knife to finely chop all the meats. (Alternatively, use a food processor but do not over-process or you will end up with a pâté.) Place all the meats in a large bowl and add the brandy and wine.
• 3.
  Crush the peppercorns and juniper berries with a mortar and pestle or on a board with the back of a knife. Add to the meat with the dried herbs, garlic, nutmeg and 1 teaspoon salt. Stir to combine. Cover and refrigerate overnight.
• 4.
  Preheat oven to 170°C. Remove the rind from the pancetta and use a knife to gently stretch the pieces on a board. (Hold the knife pointing downwards, hold one end of the pancetta and draw the knife across).
• 5.
  Place the bay leaves on the base of the terrine mould. Line with the pancetta leaving some overlapping to cover the top.
• 6.
  Heat the oil in a small frying pan, add the onion and cook over medium heat until softened but not coloured. Set aside to cool slightly then add to the meat mixture with the pistachio nuts. Stir to combine.
• 7.
  Pack the mixture into the terrine, pressing down well. Fold over the overlapping slices of pancetta and cover with a piece of greased aluminium foil. Transfer the terrine to a baking dish, half fill dish with boiling water, and bake for 2 hours. Remove from the baking dish and set aside to cool for 1 hour.
• 8.
  Cover a brick (or piece of wood) with aluminium foil. Place on the terrine, then place 2 or 3 full tins on top. Refrigerate overnight. Dip terrine base in warm water, run a knife around the edge and gently ease from the mould. Serve with a green salad, French bread and cornichons (small gherkins).