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Nutrition: per serving

  • kcal330
  • fat23g
  • saturates9g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein30g
  • salt0.64g
    low
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Method

  • step 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.

  • step 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.

  • step 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.

  • step 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 TIPS
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.

Recipe from Good Food magazine, February 2009

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Comments, questions and tips (12)

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Overall rating

A star rating of 3.6 out of 5.8 ratings

turron

Red juices aren’t a consequence of raw or undercooked meats just the colour of the combined cooked ingredients. I find many terrine recipes release red juices. Relax. If you’ve followed recipe cooking temperature and time, you’re safe.

thedavies2

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…

blasterchef

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…

humphreybogart

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…

kateware

A star rating of 5 out of 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

A star rating of 1 out of 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...

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