Pork and Veal Terrine

500g minced pork
500 veal mince
2 cloves garlic, finely chopped
2 teaspoons dried sage (or 2 tablespoons chopped fresh sage)
1 1/2 teaspoons dried oregano (1 1/2 tablespoons fresh)
1/2 teaspoon freshly ground nutmeg
5 cardamom pods and 5 allspice berries – ground in a coffee grinder then sifted
1 teaspoon salt
1/2 cup chopped fresh parsley
1/2 teaspoon freshly ground white pepper
2 tablespoons brandy
2 beaten eggs
several slices of rindless streaky bacon to line the terrine mould
bay leaves

Heat the oven to 180C and place a roasting dish containing hot water in the oven to serve as a bain marie. The water should come half-way up the sides of the terrine.

Place all the ingredient except for the streaky bacon and bay leaves in a large bowl and knead well with your hands. Encase your hands in plastic bags if you wish.

Lightly oil the inside of the terrine and place half a dozen bay leaves in the bottom. Line with the streaky bacon, leaving some to fold over the top of the terrine at the end.

Spoon in the meat mixture, pressing it down to ease out any air.  Fold over the ends of the bacon and place another piece on top if necessary. Place a double layer of foil on top and cover with a lid.

Carefully place the terrine in the bain marie and cook for 90 minutes.  Pierce the centre with a skewer and press the edges together. The juices should run clear. Cook a little longer if they do not.