Charcuterie and liver terrine

Recipe from: November 2010

Ingredients 15
Servings 10
Time 30 mins

Ingredients

  • 2
    Tbs
    olive oil
  • 1 large
    cup
    onion, finely chopped
  • 500
    g
    pork belly, rindless chopped
  • 500
    g
    sweet coarse Italian pork-sausage (or 500g pork mince plus 1 egg)
  • 200
    g
    streaky dry-cured bacon
  • 200
    g
    smoked ham or rindless smoked back bacon
  • 175
    g
    liver, cleaned and cut into small pieces (chicken, duck, pig or lamb)
  • 2
    small leeks, quartered and blanched
  • 6
    asparagus
  • 2
    cloves
    garlic, finely chopped
  • 1
    handful
    parsley, finely chopped
  • 1.5
    Tbs
    chopped rosemary
  • 1.5
    Tbs
    chopped thyme
  • 1.5
    Tbs
    salt
  • 1.5
    Tbs
    ground black pepper
 

Method

50 mins (excludes chilling time)
 
1. Brush a terrine or loaf tin with olive oil. Line it with streaky bacon rashers, leaving 5 cm of the bacon rashers overlapping the edge of the terrine. Preheat the oven to 180°C.

2. Fry onions gently until translucent. Do not brown. Leave to cool. Remove the sausage from skin and mix with the onion.

3. Put the pork belly into a food processor and chop, using the pulse button, into a coarse but not too coarse mixture. Add to the onions. Coarsely chop the ham and liver and add to the onion-mixture.

3. Add the garlic, chopped herbs, salt and pepper and mix everything together really well. (Use your hands)

4. Put half the mixture into the terrine dish or loaf tin.Top with the blanched asparagus and leeks.Top with the remaining pork mixture and press down firmly.

5. Fold the overlapping bacon rashers over the pork filling. Cover with either a terrine lid or with tin foil.

6 Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 50 minutes to one hour until cooked through.

7 Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours or overnight.

8 To serve, remove the terrine from the dish in slices. Accompany with lots of crusty bread, beetroot chutney and some cornichons.



 
 

Read more on: pork
 

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