Country Terrine

Name: Country Terrine
Yield: Serves 8
Ingredients: 2 garlic cloves, peeled and crushed; 2 tsp salt; 1 tbsp finely chopped sage; 2 shallots, peeled and finely sliced; 1 tbsp finely chopped parsley; 1 tbsp finely chopped thyme; 250 g chicken livers; 1 kg coarsely minced fatty pork; 1 large free-range egg, beaten thyme sprigs, to serve; 2 tbsp brandy or port; 1 large free-range egg, beaten thyme sprigs, to serve; ½ tsp freshly ground black pepper; ½ tsp freshly grated nutmeg; 200 g rindless streaky bacon, plus 4 extra rashers

Preparation info

Serves
8

Difficulty
Medium

Appears in

Simple Food

By Jill Dupleix

Published 2002

About

A hearty, rustic country pâté to serve with crusty bread, little green cornichons and salad leaves.

Ingredients

200 g rindless streaky bacon, plus 4 extra rashers
250 g chicken livers
1

Gluten-free
Brunch

Method

Roughly chop the bacon, reserving 4 rashers for the top. Clean and trim the chicken livers, and roughly chop.

Combine the minced pork, bacon and chicken livers in a large bowl, along with the chopped herbs, shallots, garlic, salt, pepper, nutmeg and brandy. Mix well with your hands, then cover and leave in the refrigerator overnight.

Heat the oven to 180°C/Gas 4. Mix the egg int