- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 750g streaky pork rashers
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 tbsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tsp black peppercorns
- 2 x 225g tubs frozen chicken livers, thawed
- 4 tbsp red or white wine (optional)
- 5 rashers smoked streaky bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- cocktail gherkins or chutney, to serve
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.
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.