Pork & chicken terrine
( SERVES 10 )
This terrine freezes well. Wrap it securely in plastic cling film first. It will last in the fridge for about five days after it's cooked. Gherkins or cornichons are a perfect accompaniment as the vinegar sharpness cuts through the richness of the terrine.
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|250 g||Streaky bacon|
|250 g||Chicken livers|
|3 tbsp||Dry white wine|
|1 to taste||Salt & freshly ground pepper|
|2 sprigs||Fresh thyme|
- Preheat oven to 150 deg C. Place pork, bacon, chicken livers, garlic and shallots in a food processor or blender. Process until almost smooth.
- Add beaten eggs, cornflour, wine, brandy and season with salt and pepper.
- Grease the base of a ceramic terrine and place in bay leaves and thyme. Pour over the pureate; mixture and then place the terrine in a larger baking dish with water coming half-way up the terrine. Cook for 1 1/2 hours.