Pork & Chicken Terrine with Rye Lavosh

Preheat oven to 120°C fan or 140°C conventional.

For terrine, place pork mince, chicken, salt and wine in a large bowl and mix well to combine. Add shallots, parsley, quatre-épices, pepper, pistachios and egg whites. Mix well to combine. Line a 1.4 litre terrine or loaf tin with Jamón, overlapping slightly to cover the terrine base and sides, allowing excess to hang over the sides. Fill the terrine with the pork and chicken mixture, pushing down firmly to avoid any air pockets in the mix. Fold over any overhanging pieces of Jamón to cover the top. Cover the terrine with a lid and place in a large baking dish. Pour enough hot water around the terrine to come halfway up the sides. Transfer to oven and cook for 1.5 – 2 hours, or until the internal temperature reaches 75°C. Cool, then refrigerate with a plate and weight on top to compress it for 12-24 hours.

Preheat oven to 190°C Fan and line a large tray with baking paper.

For lavosh, place the flours and salt into a bowl and whisk to combine. Pour in the olive oil and water and mix to combine. Turn out onto a lightly floured bench and knead until you have a smooth dough. Cut into quarters and working with one piece at a time, roll out into a very thin sheet, about 2mm thick (you can use a pasta machine for this step). Transfer to baking tray, lightly brush with olive oil and sprinkle with sea salt. Repeat with remaining dough. Bake crackers for 10 minutes until golden brown and crisp. Cool and serve with terrine and cornichons.