Beef cranberry & pistachio terrine

Ingredients

250 g beef mince

250 g beef roast, cut into 20mm cubes

25 g dried breadcrumbs

0.5 cup dried cranberries

0.25 cup chopped pistachios

2 tbsp chopped italian parsley

2 tsp sumac

0.25 tsp dried chilli flakes

150 g rindless, streaky bacon, thinly sliced

3 cup capacity rectangular ovenproof loaf dish

Preheat fan forced* oven to 180°C.
Combine mince, cubed beef, breadcrumbs, cranberries, pistachios, parsley, sumac and chilli.
Line base and sides of ovenproof container with bacon, leaving ends hanging out over edges. Fill with beef mix. Fold bacon in and add more to cover filling if needed.
Bake terrine for 30-40 minutes until cooked through. Pour off any excess liquid and invert terrine onto plate. Cool to room temperature. Cover and chill in refrigerator for several hours or overnight.
Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time