CHRISTMAS BEEF AND CHESTNUT TERRINE

Preparation Method :

• Preheat the oven to Gas Mark 4/180°C/350°F.
• Place the strips of fillet and minced beef in a bowl with whisky, port, red wine and freshly grated nutmeg.
• Melt sugar and butter together in a saucepan, add 100g (4oz) of the whole chestnuts to the pan and cook for 3-4 minutes, crush the remaining chestnuts.
• Mix all the ingredients together in the bowl with the beef fillet, add all the remaining ingredients and blend altogether thoroughly.
• Place the mixture in a buttered loaf tin, place it in a roasting tin half-filled with water, cover it with greased cooking foil and bake in the centre of the oven for 80 minutes.
• Remove from the oven and leave to cool naturally for 3-4 hours. Place the terrine in the refrigerator for at least 24 hours before serving.