Country Terrine With Black Pepper & Thyme

A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  330

• Protein

  30g

• Carbs

  0g

• Fat

  23g

• Saturates

  9g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.64g

Ingredients

• butter, for greasing
• 750g streaky pork rashers
• 1 tbsp dried thyme
• 1 tsp black peppercorns
• 2 x 225g tubs frozen chicken livers, thawed
• 4 tbsp red or white wine (optional)
• 5 rashers smoked streaky bacon
• cocktail gherkins or chutney, to serve

Directions

1. Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.
2. Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
3. Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
4. To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

Categories: All Christmas, More Recipes