Using a 1.5 litre terrine mould, lightly grease the inside and then line the bottom and sides with the bacon slices, overlapping slightly.
Leave the excess to wrap over the top once the terrine has been filled.
Repeat the process of lining the mould, this time using the roasted capsicum, reserving some pieces of capsicum to lay along the top of the mould.
In a large bowl combine the pork and chicken mince, garlic, ginger, salt & pepper, pistachios, brandy, thyme leaves and beaten egg. Using clean hands, work the mixture together, making sure all ingredients are combined.
Pack half the mixture into the terrine mould, lay the boiled eggs along the centre of the terrine, trimming the ends flat so the eggs fit together.
Then pack the remaining mixture on the top and then lay the reserved capsicum on top. Lastly fold the excess bacon strips over the top and press down gently.
Cover the mould with foil and place into a baking dish and pour in hot water to come halfway up the mould. Bake 1 hour and test that the juices are clear. Remove from oven and allow to cool in the mould overnight in the refrigerator.
Remove from the mould and slice thinly. Serve beside a creamy potato salad.
