Recipe Centre

Chunky meat terrine

Ingredients
1 medium onion, chopped
2 garlic cloves, crushed
60 ml butter
250 g pork mince
250 g lamb or veal mince
250 g chicken livers, chopped
salt and milled black pepper
10 ml mixed spice
8 juniper berries
30 ml brandy
250 g streaky bacon
3 bay leaves

Method:
Preheat oven to 180 ºC. Fry onion and garlic in melted butter over low heat until softened and transparent. Place two kinds of mince and chicken livers in a bowl, add onion mixture, seasoning, mixed spice, juniper berries and brandy. Mix well. Line a 28 cm heatproof glass loaf pan with bacon, setting some aside for the top. Spoon meat mixture into pan. Place remaining bacon and bay leaves on top. Cover with foil. Place in a baking dish and add enough hot water to dish to come halfway up sides of loaf pan. Bake for 1 hour, or until juices run clear. Cool in dish, then refrigerate overnight. Serve sliced, at room temperature, with sugar-crusted peaches (see recipe) and bread.

Recipe From : FAIRLADY May 26, 1999

Recipe from FAIRLADY : May 26, 1999 See what FAIRLADY has in store this month. Subscribe now and save!

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