1. Preheat oven to 325 degrees Fahrenheit. 2. Place bacon on a board and stretch it using back of knife. Arrange it in overlapping slices over the base and sides of a 2 lb loaf pan. 3. Cut 4oz of the chicken into 4 inch long strips. Sprinkle with lemon juice and set aside. Put the rest of the chicken in a food processor with ground pork and onion and process until fairly smooth. 4. Add the eggs, parsley, salt and peppercorns to the meat mixture and process just to blend. 5. Spoon half the mixture into the loaf pan and then level the surface. 6. Arrange the reserved chicken strips on top, then spoon in the remaining meat mixture and smooth the top. Give the pan a couple of sharp taps on the work surface to knock out any air pockets. 7. Cover the loaf pan with a piece of oiled foil and put it in a roasting pan. Pour in enough hot water to come halfway up the sides of the pan. 8. Bake for 45-50 minutes until terrine is firm. 9. Let cool in pan before turning out onto serving plate and chilling in the refrigerator. 10. Serve the terrine in slices with lettuce leaves and radishes and the wedges of lemon for squeezing. ---------------------------------------------------------------------------
Nutrition
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