- Serves: 8-10
- Cook Time:
- Prep Time: 30 minutes plus cooling, plus chilling
- Effort: medium
- olive oil, for brushing
- 250 g rashers of streaky bacon
- 225 g whole chicken livers, trimmed
- 900 g minced pork
- 100 ml red wine
- dashes of port
- 1/2 tsp ground juniper berries
- black pepper
- 15 g flat leaf parsley, chopped
- small handful of thyme, finely chopped
- 150 g hazelnuts, chopped in half
- 225 g sliced ham
- griddled bread
- pear chutney
1. Firstly prepare a terrine dish by brushing it with olive oil and lining it with streaky bacon, leaving 5-6cm of bacon overlapping over the edge of terrine.
2. Heat a frying pan until hot. Add in the chicken livers and fry on all sides until browned but not cooked through.
3. Preheat the oven to 180°C/gas 4.
4. Make the filling by placing the pork into a large bowl with the red wine, port and juniper and mixing well. Season well with salt and freshly ground pepper. Mix in the parsley and thyme, then the hazelnuts and chicken livers.
5. Pile the pork mixture into the terrine, layering it with the ham slices and press down well.
6. Fold the bacon over the pork filling. Cover the terrine with a lid or kitchen foil. Place in a deep roasting tray and pour in hot water around the terrine so that it reaches halfway up the sides of the dish.
7. Bake the terrine for 1 hour until cooked through. Remove the terrine from the oven, press down with weights, cool and chill in the refrigerator.
8. Serve in slices with griddled bread and pear chutney.
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