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Print Recipe
Pork and Chicken Liver Terrine Recipe
Very tasty terrine, which can cook even a novice cook. This remarkable tender and flavorful appetizer will delight the audience at the holiday table meat eaters. Thin toast, fried in olive oil, pickles, pickled pepper and hot sauce will be a great addition to a slice of meat terrine. Pork should be taken with fat to terrine turned juicy.
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Ingredients.
    Ingredients.
  2. Preheat the oven to 180 C. Pave the form for terrine 12 slices of bacon with overlap to the edges hanging down.
    Preheat the oven to 180 C. Pave the form for terrine 12 slices of bacon with overlap to the edges hanging down.
  3. Grind pork into minced meat using a medium-sized disc with holes.
    Grind pork into minced meat using a medium-sized disc with holes.
  4. Garlic finely cut and fry in oil for literally 40 seconds, cool, and then mix with all other ingredients except the liver.
    Garlic finely cut and fry in oil for literally 40 seconds, cool, and then mix with all other ingredients except the liver.
  5. The resulting mixture is thoroughly salt and pepper.
    The resulting mixture is thoroughly salt and pepper.
  6. Put half of the meat mixture on top of 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 bacon and spread it.
Put the liver on top and cover with the second half of the meat mixture.
  7. Cover with remaining slices bacon and tuck the brink.
    Cover with remaining slices bacon and tuck the brink.
  8. Bake 1 hour 15 minutes, drain the liquid, cover with foil, press down the load to get a denser texture, as well as to cut the terrine was easier. Put into the refrigerator until cool. Cut into pieces of medium thickness and serve with crispy toast, pickles, and your favorite sauce.
    Bake 1 hour 15 minutes, drain the liquid, cover with foil, press down the load to get a denser texture, as well as to cut the terrine was easier.
Put into the refrigerator until cool.
Cut into pieces of medium thickness and serve with crispy toast, pickles, and your favorite sauce.

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