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.
Servings 8
Prep Time 10 minutes
Cook Time 120 minutes
Ingredients
- 18 slices bacon
- 3 cloves Garlic
- 25 gram Butter
- 800 gram Pork
- 50 gram Pistachios
- 200 gram Chicken liver
- 1 piece Chicken egg
- 3 tablespoons Brandy
- 25 gram Cranberries
- 3 tablespoons Thyme
- 1 teaspoon Salt
- Black pepper
Instructions
- Ingredients.
- Preheat the oven to 180 C. Place 12 slices of bacon overlapping in a terrine dish so that the edges hang down.
- Chop the pork into minced meat using a medium-sized disc with holes.
- Finely chop the garlic and fry in oil for literally 40 seconds, cool, and then mix with all the other ingredients except the liver.
- Thoroughly season the resulting mixture with salt and pepper.
- 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.
- Cover with the remaining bacon slices and tuck in the edges.
- 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.