Layered Turkey Terrine

8 rashers streaky bacon
450g (1lb) boneless, skinless turkey breast fillets - minced
225g (8oz) pork sausagemeat
100g (4oz) chicken livers - minced
100g (4oz) onion - finely chopped
50g (2oz) fresh breadcrumbs
2 tsp Schwartz Basil
1/2 tsp salt
1/4 tsp Schwartz Ground White Pepper
1 medium egg - beaten
75g (3oz) broccoli florets - chopped
175g (6oz) tomatoes - skinned and sliced
175g (6oz) tomatoes - skinned and sliced

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Line the sides and bottom of a greased 900g (2 lb) loaf tin with the bacon. Thoroughly mix the turkey, sausagemeat, liver, onion, breadcrumbs, seasonings and egg.



STEP 3

Fill the tin with alternate layers of the turkey mixture, broccoli and tomatoes, starting and finishing with a layer of the turkey mixture. Wrap the tin in foil and place in a deep baking tin, half filled with boiling water. Cook in the oven for 2 hours.



STEP 4

Drain excess liquid from the terrine and press with a heavy weight until cool. Refrigerate for 1-2 hours or overnight.



STEP 5

Turn out the terrine and cut into slices for serving