Place the 2 large shallots on a perforated tray and place in a pre-heated oven steam setting 100 degrees for 12 mins
In a large mixing bowl place the chicken and pork mince with the whole prunes, pistachio nuts, pork fat, and herbs. Roughly chop the chicken livers and add to the mix also
Season the mince mix with a generous amount of salt and pepper and pour over the brandy Mix the mince mixture well and cover with cling film and place in the fridge to marinate overnight
Line the terrine mould with an excess of cling film (refer to video) and along the long sides of the mould lay the bacon so that it overhangs over the edges
Cover the excess bacon and the terrine mould and place in the fridge until needed
Once the shallots have cooked remove from the oven and cool in the fridge until needed
The following day remove the mince, shallot, bacon and terrine mould and allow to come to room temperature Crack the eggs into the mince and mix through until completely combined
Spoon the mixture into the mould packing it down as you go until the mould is half filled
Lay the steamed shallots along the length of the mince and press in gently
Continue to fill the mould packing it down as you go and overfill the terrine with the mixture by approx 2-3cm Fold over the overhanging bacon and with the excess cover the top of the terrine
Using the overhanging cling film wrap the terrine tightly then wrap it in a double layer of foil
Place on a perforated tray and in a pre-heated oven steam setting 85 degrees for 2 hours
Once cooked remove from the oven and check the internal temperature with the thermometer the minimum temperature
needs to be 82 degrees Celsius Transfer to a solid tray and place a heavy weight on top (we used a house brick covered in cling film and foil) and refrigerate overnight
The following day remove all the foil and cling film and cut 2-3cm slices. Serve with a herb salad and cornichons, season with a little salt and a drizzle of olive oil.