Charcuterie and liver terrine

10 servings Prep: 30 mins, Cooking: 50 mins
Rate this recipe
A peasant-style terrine with baby leeks that is easy to prepare and a real showstopper start to a lunch.

By Food24 October 29 2010
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients

Method:

1. Brush a terrine or loaf tin with olive oil. Line it with streaky bacon rashers, leaving 5 cm of the bacon rashers overlapping the edge of the terrine. Preheat the oven to 180°C.

2. Fry onions gently until translucent. Do not brown. Leave to cool. Remove the sausage from skin and mix with the onion.

3. Put the pork belly into a food processor and chop, using the pulse button, into a coarse but not too coarse mixture. Add to the onions. Coarsely chop the ham and liver and add to the onion-mixture.

3. Add the garlic, chopped herbs, salt and pepper and mix everything together really well. (Use your hands)

4. Put half the mixture into the terrine dish or loaf tin.Top with the blanched asparagus and leeks.Top with the remaining pork mixture and press down firmly.

5. Fold the overlapping bacon rashers over the pork filling. Cover with either a terrine lid or with tin foil.

6 Place the filled terrine in a large deep roasting pan and place in the oven. Carefully pour in hot water around the terrine until the water reaches half-way up the terrine. Bake for 50 minutes to one hour until cooked through.

7 Cool, cover with cling film, and top with weights to press down the terrine. Refrigerate until chilled and set, around 2 hours or overnight.

8 To serve, remove the terrine from the dish in slices. Accompany with lots of crusty bread, beetroot chutney and some cornichons.

 



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.