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 Pork and Chicken Liver Terrine Recipe
A very tasty terrine that even a novice cook can cook. This wonderful tender and fragrant snack will delight the meat-eaters gathered at the festive table. Thin croutons fried in olive oil, pickled cucumbers, pickled peppers and hot sauce will be an excellent addition to a piece of meat terrine. Pork should be taken with fat to make the terrine juicy.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Ingredients.
    Ingredients.
  2. Preheat the oven to 180 C. Place 12 slices of bacon overlapping in a terrine dish so that the edges hang down.
    Preheat the oven to 180 C. Place 12 slices of bacon overlapping in a terrine dish so that the edges hang down.
  3. Chop the pork into minced meat using a medium-sized disc with holes.
    Chop the pork into minced meat using a medium-sized disc with holes.
  4. Finely chop the garlic and fry in oil for literally 40 seconds, cool, and then mix with all the other ingredients except the liver.
    Finely chop the garlic and fry in oil for literally 40 seconds, cool, and then mix with all the other ingredients except the liver.
  5. Thoroughly season the resulting mixture with salt and pepper.
    Thoroughly season the resulting mixture with salt and pepper.
  6. Put half of the meat mixture on top of the bacon and spread it. Put the liver on top and cover with the second half of the meat mixture.
    Put half of the meat mixture on top of the bacon and spread it. Put the liver on top and cover with the second half of the meat mixture.
  7. Cover with the remaining bacon slices and tuck in the edges.
    Cover with the remaining bacon slices and tuck in the edges.
  8. Bake for 1 hour and 15 minutes, drain the liquid, cover with foil, press down with a load to get a denser texture, and also to cut the terrine easier. Put it in the refrigerator until it cools down completely. Cut into medium-thick slices and serve with crispy toast, pickles and your favorite sauce.
    Bake for 1 hour and 15 minutes, drain the liquid, cover with foil, press down with a load to get a denser texture, and also to cut the terrine easier. Put it in the refrigerator until it cools down completely. Cut into medium-thick slices and serve with crispy toast, pickles and your favorite sauce.
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