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Print Recipe
Liver Terrine with Sweet Pepper Recipe
I am a supporter of economical farming and often try to cook from budget products. But this does not mean that budget dishes are not delicious. On the contrary, my culinary philosophy - even from simple products you can prepare a delicacy! This terrine is made from beef liver, pork skin and vegetables. And the result is very decent.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut the fresh lard into cubes and fry the sliced onion and red sweet pepper in the lard. Pepper can be used fresh or frozen. Cool to room temperature.
    Cut the fresh lard into cubes and fry the sliced onion and red sweet pepper in the lard. Pepper can be used fresh or frozen. Cool to room temperature.
  2. Boil the pork skin without salt until soft for about 1.5 hours. Cool to room temperature.
    Boil the pork skin without salt until soft for about 1.5 hours. Cool to room temperature.
  3. Clean the beef liver from the films and cut into pieces.
    Clean the beef liver from the films and cut into pieces.
  4. Chop the liver, skin, garlic and fried vegetables with a blender into a smooth mass. Add salt and seasoning for pates. I used a ready-made mixture for pates. It contains: peppers, coriander, garlic, nutmeg, cumin, cloves, cinnamon.
    Chop the liver, skin, garlic and fried vegetables with a blender into a smooth mass. Add salt and seasoning for pates.
I used a ready-made mixture for pates. It contains: peppers, coriander, garlic, nutmeg, cumin, cloves, cinnamon.
  5. Spread the mixture into ceramic molds. This volume of products fits perfectly in two forms measuring 21*14 cm and 19*12 cm.Place in a cold oven, set the temperature to 120-130°C and cook for 1.5 hours. Then turn off the oven and leave in it for another 30-40 minutes.
    Spread the mixture into ceramic molds. This volume of products fits perfectly in two forms measuring 21*14 cm and 19*12 cm.Place in a cold oven, set the temperature to 120-130°C and cook for 1.5 hours. Then turn off the oven and leave in it for another 30-40 minutes.
  6. When baking, the terrine rises like a souffle, but when it cools down to the previous level. So you can fill out forms almost to the top. I advise you to line the forms with parchment, so that it is easier to remove them later. I didn't do it, so I'll be more careful in the future.
    When baking, the terrine rises like a souffle, but when it cools down to the previous level. So you can fill out forms almost to the top.
I advise you to line the forms with parchment, so that it is easier to remove them later. I didn't do it, so I'll be more careful in the future.
  7. Ready terrine to cool to room temperature in the forms. Then wrap the forms with foil or film and put them in the refrigerator for at least 12 hours, so that the terrine cools down well and compacts. Then remove it from the molds and you can cut it into slices. Pork skin is an excellent gelling ingredient, so the terrine is quite dense and easy to cut.
    Ready terrine to cool to room temperature in the forms. Then wrap the forms with foil or film and put them in the refrigerator for at least 12 hours, so that the terrine cools down well and compacts.
Then remove it from the molds and you can cut it into slices. Pork skin is an excellent gelling ingredient, so the terrine is quite dense and easy to cut.

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