Herbed country terrine



Ingredients 18
Servings 10
Time 20 minutes

Ingredients

  • 90
    ml
    medium sherry
  • 90
    ml
    brandy
  • 3
    cloves garlic
  • 3
    bay leaves
  • 5
    ml
    dried tarragon
  • 8
    juniper berries
  • 2
    cm
    fresh ginger
  • 2
    ml
    allspice
  • 15
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 500
    g
    chicken livers
  • 300
    g
    pork belly
  • 250
    g
    pork mince
  • 2
    large eggs
  • 250
    g
    streaky bacon
  • 3
    chicken breasts
  • 6
    pickled gherkins
  • 45
    g
    hazelnuts
 

Method

2 hours and 15 minutes
 
Combine sherry, brandy, garlic, bay leaves, tarragon, juniper, ginger, allspice, salt and pepper in a large nonmetallic bowl.
Add chicken livers, pork belly and minced pork. Cover and marinate for 24 hours, turning occasionally. Discard bay leaves. Add eggs and mix well.
Grease a 23 x 12cm 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. 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 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 baking tin.
Cook in preheated oven for about two hours. Test, to see if itÆs done, then remove from the oven and allow to cool. Cover and refrigerate, until ready to serve.
 

Read more on: poultry  |  bake
 

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