Chunky meat terrine

Recipe from: 5/26/1999 12:00:00 AM
Ingredients 12
Servings 8
Time

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.
 

Read more on: bake  |  beef  |  shallow-fry
 

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