Charcuterie and liver terrine
10 servings
Prep: 30 mins,
Cooking: 50 mins
A peasant-style terrine with baby leeks that is easy to prepare and a real showstopper start to a lunch.
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Ingredients (15)
2 Tbs | fresh chillies — 573 |
1 large cup | onion — finely chopped |
500 g | pork — belly, rindless, chopped |
500 g | sausages — Italian pork |
200 g | bacon — streaky, dry-cured |
200 g | ham — smoked or smoked rindless bacon |
175 g | liver — chicken, duck, pig or lamb, cleaned and chopped |
2 | leeks — small, quartered, blanched |
6 | asparagus |
2 cloves | garlic — cloves, finely chopped |
1 handful | fresh parsley — finely chopped |
1.5 Tbs | fresh rosemary — chopped |
1.5 Tbs | fresh thyme — chopped |
1.5 Tbs | salt |
1.5 Tbs | freshly ground black pepper |
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