Country terrine with black pepper & thyme
By Sara Buenfeld
Cooking time
Prep: 20 mins Cook: 1 hr, 30 mins Plus overnight chillingSkill level
Moderately easyServings
Serves 8A 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 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
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Method
- 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.
- 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.
- 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.
- 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
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Comments, questions and tips
Comments
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
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???