Chicken and pistachio terrine and red pepper relish

terrine

1. Sauté onions & garlic in butter for a few minutes, then add chopped livers and cognac and sauté for a further minute- put into large mixing bowl
2. Add rest of ingredients up to egg and mix together well
3. Line a (10cm by 30cm, 7cm high) terrine dish with prosciutto, overlapping each piece and allowing extra over the sides to fold over at the end.
4. Put half of mixture into the dish and place trimmed asparagus length ways, then top with remaining mixture and fold over prosciutto to completely enclose.
5. Place piece of baking paper over top and terrine dish into a large baking dish half filled with hot water and bake 180deg for about 1hr or until terrine is firm to touch.
6. Put in fridge over night with a weight on top of it
7. *Note if you are using a metal terrine dish or if your prosciutto is lacking in fat, line the terrine dish with baking paper.

red pepper relish

1. Cut capsicums into quarters, remove any white membrane with sharp knife and cut into fine julienne.
2. Put all ingredients into a non stick saucepan and cook for 15mins, med heat until tender and glossy.
3. Serve cold.