Country terrine with black pepper & thyme

Country terrine with black pepper & thyme

  • Rating: 4 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus overnight chilling
  • More effort
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal330
fat23g
saturates9g
carbs0g
sugars0g
fibre0g
protein30g
low insalt0.64g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.8 ratings
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