19 (600g) streaky rindless bacon rashers
2 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ cup dried cranberries
1⁄3 cup white wine
1 cup (100g) fresh white breadcrumbs
500g turkey mince
250g pork mince
600g chicken thigh fillets, trimmed, roughly chopped
2 tbsp chopped parsley
2 tsp thyme leaves, extra sprigs for garnish
½ cup pistachios
Ground sea salt and cracked black pepper, to season
1⁄3 cup maple syrup
1 bunch spring onions, trimmed, halved lengthways
8 eschallots, peeled
Roasted potatoes and chutney, to serve
Preheat oven to 180°C. Grease and line two sides of a 23cm x 13cm (1.8-litre capacity) loaf tin with baking paper. Overlap 6 rashers of bacon and place against side of tin to cover half of the base and one whole side of tin, with 3cm overhanging edge. Repeat on other side of tin so rashers meet in the middle of the base.
Place 3 overlapping rashers at each end so they join up to bacon on base, leaving excess bacon to overhang. Make sure there are no gaps in bacon.
Heat 1 tablespoon of oil in a medium non-stick frying pan over a medium heat. Cook onion and garlic, stirring occasionally, for 4 minutes or until soft but not brown. Add cranberries and wine, bring to a simmer and cook for 2 minutes or until reduced by half. Transfer to a large bowl.
Add breadcrumbs, egg, turkey mince, pork mince, chicken, parsley, thyme and pistachios. Season and mix well with a clean hand. Press into prepared tin. Tap tin on bench to compress filling.
Lay remaining rasher of bacon lengthways on top, in the middle. Fold bacon in at both ends, then from both sides until filling is completely covered. Roast, covered with greased foil, for 30 minutes, uncover and roast for a further 30 minutes or until golden.
Allow to stand for 15 minutes. Drain off cooking juices, carefully remove terrine and place in a small roasting tray that has been lined with baking paper. Scrape off congealed juices. Brush with half of the maple syrup. Return to oven for 20 minutes, brushing with more syrup after 10 minutes. Allow to stand for 15 minutes before slicing.
Heat remaining oil in a medium non-stick frying pan over a medium heat. Add spring onions and eschallots and cook, turning occasionally, for about 12 minutes or until golden and tender. Serve terrine warm with onions, eschallots, roast potatoes and chutney.
Terrine can be made the day before and refrigerated overnight to cook on the day, or cook it the day before, cool and refrigerate and serve cold in thin slices.