Country terrine with black pepper & thyme

Country terrine with black pepper & thyme

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr, 30 mins Plus overnight chilling

Skill level

Moderately easy

Servings

Serves 8

A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
330
protein
30g
carbs
0g
fat
23g
saturates
9g
fibre
0g
sugar
0g
salt
0.64g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
thedavies2's picture

I AM ABOUT TO MAKE THIS RECIPE, SO WHEN I LOOK TO SEE IF FELLOW COOKS HAVE HAD SUCCESS, IT ANNOYS ME WHEN SOMONE HAS ASKED A QUESTION AND NOONE BOTHER'S TO ANSWER IT,
1. CAN IT BE FROZEN
2, HAS ANYONE ELSE HAD JUICES SEEKING OUT WHEN COOKED.
PERHAPS SOMEONE COULD ANSWER BEFORE I SET OUT TO COOK IT.
THANK YOU

blasterchef's picture

It annoys me too when people ask a question without reading the recipe - it tells you it is freezable.
Of course you will have liquid seeping out during cooking - there is nothing to contain it. That is why you must leave it to set completely as the recipe describes and "clean" it before you present it.

humphreybogart's picture

Made this last night. Just like diamondlil, when I turned it out this morning there were red juices. However, I tested the terrine with a meat thermometer while cooking and it read 77C which is plenty high enough. Could this just be cooked blood in the meat jelly? There was a lot of meat jelly set around it this morning. The Question is: should I feed it to my guests???

kateware's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as a starter for Christmas Day and it fed 8 easily, probably more 10. Tasted quite gamey so would make a fab pie. A real hit with us.

lilysharratt's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this in advance for a dinner party, when turning out after cooling in the fridge overnight, there were raw juices which looked like the liver/pork mixture. Real shame. Off to shops to buy some pate now...

juaniflut's picture

I would also like to know if it can be frozen

vrog's picture

Carrie - Pork rashers are pork belly slices - thicker than bacon and not smoked or cured.

carrieminall's picture

Please could someone advise me, what exactly are pork rashers? I thought originally it was bacon but then it has that separately on the ingredients list for this recipe?

kypnut's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Loved this tried it when we had friends over as a starter and they had seconds, so went down well.

marlened's picture

just have a question, does anyone knows if i can freeze before or after cooking??
thanks in advance

joannawatson's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

gill.brownell@ntlworld.com's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

wordy100's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Questions

Tips