Herbed country terrine


Ingredients 18
Servings 10
Time

Ingredients

  • 90
    ml
    medium sherry
  • 90
    ml
    brandy
  • 3
    cloves garlic, crushed
  • 9
    bay leaves
  • 5
    ml
    dried tarragon
  • 8
    juniper berries
  • 1
    piece fresh ginger, grated
  • 2
    ml
    allspice
  • 15
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 500
    g
    chicken livers, roughly chopped
  • 300
    g
    pork belly
  • 250
    g
    pork mince
  • 2
    large eggs, beaten
  • 250
    g
    streaky bacon or pork fat, sliced
  • 3
    chicken breast fillets
  • 6
    pickled gherkins, quartered lengthwise
  • 45
    g
    hazelnuts
 

Method

 
Preheat oven to 200 ºC. Combine sherry, brandy, garlic, 3 bay leaves, tarragon, juniper, ginger, allspice, salt and pepper in a large non-metallic bowl. Add chicken livers, pork belly, cut into 1 cm cubes, and minced pork. Cover and marinate for 24 hours, turning occasionally. Discard bay leaves. Add eggs and mix well. Grease a 23 x 12 cm terrine or loaf tin and line the base and sides with bacon or fat, stretching them with the back of a knife if necessary. Leave the strips hanging over the edge of the terrine. Put one third of marinated meat into terrine, followed by the chicken, cut into 5 x 2 cm strips. Add another layer of meat, followed by gherkins and nuts. Top with remaining meat. Fold over the bacon to enclose the terrine and decorate with remaining 6 fresh bay leaves. Cover with aluminium foil and put terrine in a baking tin filled with boiling water to come halfway up the sides of the terrine. Bake in preheated oven for about 2 hours. Test, to see if it's done, then remove from the oven and allow to cool. Cover and refrigerate until ready to serve.
 

Read more on: bake  |  pork
 

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