Country terrine with black pepper & thyme

Recipe uploaded by

Sara Buenfeld

4 ratings

Recipe by Sara Buenfeld

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1. Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.
2. Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
3. Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
4. To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

French toasts

Heat oven to 180C/fan 160C/gas 4. Thinly slice a baguette into 1cm slices on the diagonal, then spread out on baking sheets and drizzle with a little olive oil. Bake for 10 mins, then turn the toasts over and bake for 5 mins more until crisp, but not too coloured. Can be made 2 days ahead and kept in an airtight container.

PER SERVING

330 kcalories, protein 30g, carbohydrate 0g, fat 23 g, saturated fat 9g, fibre 0g, salt 0.64 g

Latest comments and suggestions

• danair

  18 January 2009

  danair commented on this recipe

  Made this for a buffet to celebrate my mum's 70th birthday. Went down a treat. When I make it again I will add a little salt to the pate & the pork mixture as it lacked seasoning. Added a clove of garlic & a little brandy to the pate mixture. Fab dish!

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• danair

  18 January 2009

  danair rated this recipe

  

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• GillBill

  08 February 2009

  GillBill rated and commented on this recipe

  

  made for a dinner party of four - fab u lous...... had some left over for light lunch. Had with the rhuburb and date chutney that I had made last summer.

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• joanna Watson

  15 March 2009

  joanna Watson rated and commented on this recipe

  

  Lovely pate which went down really well at a dinner party for 8. Still have some left over for lunch. I found the pate part very runny before cooking - is this usual or is it me?

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• Rosemary Barton

  09 April 2009

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Ingredients

• butter , for greasing
• 750g streaky pork rashers
• 1 tbsp dried thyme
• 1 tsp black peppercorns
• 2 x 225g tubs frozen chicken livers , thawed
• 4 tbsp red or white wine (optional)
• 5 rashers smoked streaky bacon
• cocktail gherkins or chutney, to serve

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook min 1 hr 30 mins

Ingredients

• butter , for greasing
• 750g streaky pork rashers
• 1 tbsp dried thyme
• 1 tsp black peppercorns
• 2 x 225g tubs frozen chicken livers , thawed
• 4 tbsp red or white wine (optional)
• 5 rashers smoked streaky bacon
• cocktail gherkins or chutney, to serve

PER SERVING

330 kcalories, protein 30g, carbohydrate 0g, fat 23 g, saturated fat 9g, fibre 0g, salt 0.64 g

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