Country terrine with black pepper & thyme

Country terrine with black pepper & thyme

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

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

plus overnight chilling
Freezable

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.
Try

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

Recipe from Good Food magazine, February 2009.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo danair

    18 January 2009

    danair rated this recipe

    4 stars

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  • Binder photo GillBill

    08 February 2009

    GillBill rated and commented on this recipe

    5 stars

    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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  • Binder photo joanna Watson

    15 March 2009

    joanna Watson rated and commented on this recipe

    4 stars

    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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  • Binder photo Rosemary Barton

    09 April 2009

    Rosemary Barton rated this recipe

    5 stars

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  • Binder photo donnalovescheese

    14 February 2010

    donnalovescheese rated this recipe

    1 stars

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  • Binder photo bowerbank

    22 May 2011

    bowerbank commented on this recipe

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

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  • Binder photo the boys mum

    12 October 2011

    the boys mum rated and commented on this recipe

    4 stars

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

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  • Binder photo carrie

    15 October 2011

    carrie commented on this recipe

    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?

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  • Binder photo honeybee

    22 October 2011

    honeybee commented on this recipe

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

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  • Binder photo Jean

    17 December 2011

    Jean commented on this recipe

    I would also like to know if it can be frozen

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  • Binder photo diamondlil

    31 December 2011

    diamondlil rated and commented on this recipe

    1 stars

    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...

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  • Binder photo Kateware

    21 August 2012

    Kateware rated and commented on this recipe

    5 stars

    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.

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  • Binder photo sallyh

    29 December 2012

    sallyh commented on this recipe

    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???

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  • Binder photo denny

    05 May 2013

    denny commented on this recipe

    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

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 1 hr 30 mins

plus overnight chilling
Freezable

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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PER SERVING

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

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