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Pork Terrine with Chicken Liver

0

120 min

Pork Terrine with Chicken Liver

Pork Terrine with Chicken Liver Photo 1

Time

120 min

Serving

8 persons

Calories

0

Rating

4.00★ (1)

Author: Monica Feluchi

Pork terrine with chicken liver tastes and looks great! Even a newbie can cook it – so simple and easy-to-use it is! It is also exquisite and delicious! Cook it right now and make sure yourself!

Ingredients

  • bacon: 18 piece (thin slices)
  • garlic: 3 clove
  • butter: 25 g
  • pork: 800 g
  • pistachio: 50 g (peeled)
  • salt: 1 Tbsp
  • black pepper: 0.25 tsp
  • thyme: 3 Tbsp (fresh leaves)
  • cranberry: 25 g (dried)
  • brandy: 3 Tbsp
  • egg: 1 piece (large and whipped)
  • chicken liver: 200 g

Metric Conversion

Stages of cooking

Pork Terrine with Chicken Liver Photo 2 1
Pork Terrine with Chicken Liver Photo 3 2
Pork Terrine with Chicken Liver Photo 4 3
Pork Terrine with Chicken Liver Photo 5 4
Pork Terrine with Chicken Liver Photo 6 5
Pork Terrine with Chicken Liver Photo 7 6
Pork Terrine with Chicken Liver Photo 8 7
Pork Terrine with Chicken Liver Photo 9 8
  1. Prepare the ingredients first to have them at hand while cooking

     

    Pork Terrine with Chicken Liver Photo 2
  2. Pre-heat the oven to 180 C (356 F), lay the baking form for the terrine with 12 slices of bacon and leave the edges to hang down a bit.

     

    Pork Terrine with Chicken Liver Photo 3
  3. Cook the minced meat out of pork

     

    Pork Terrine with Chicken Liver Photo 4
  4. Chop the garlic and fry it on oil for about 40 seconds. Then let the garlic cool down a bit and mix with other ingredients, except for the liver.

    Pork Terrine with Chicken Liver Photo 5
  5.  Add salt and black pepper.

    Pork Terrine with Chicken Liver Photo 6
  6. Put half of the minced meat above the bacon slices and even it with a spoon. Then put the washed chicken liver pieces above and cover the layer with the rest of the minced meat.

     

    Pork Terrine with Chicken Liver Photo 7
  7. Cover the terrine with the rest of the bacon slices and wrap them as it is shown on the photo.

     

    Pork Terrine with Chicken Liver Photo 8
  8. Bake for 75 minutes, then drain the sauce, cover the baking form with foil, press with something to be able to cut the terrine easier. Remove the terrine to the fridge until it cools down. Cut into pieces and serve with crusty toasts, pickled cucumbers, mushrooms or your favorite sauce. Bon appétit!

    Pork Terrine with Chicken Liver Photo 9

History of the Pork Terrine with Chicken Liver

Pork terrine with chicken liver is a classic French dish that originated in the countryside. It was traditionally made by butchers who would use leftover meats to create a flavorful and hearty dish. The terrine was typically served at family gatherings and special occasions.

Tips and Tricks for Pork Terrine with Chicken Liver Recipe

  1. Use fatty pork. The fatty pork provides the moisture and flavor for the terrine.

  2. Choose fresh chicken liver. Fresh chicken liver has a soft texture and delicate flavor that will complement the flavors of the pork.

  3. Blanch the pistachios. Blanching will remove the skins from the pistachios and give them a brighter color.

  4. Use dry cranberries. Dry cranberries will add a slightly sweet and tangy flavor to the terrine.

  5. Chill overnight. Letting the terrine chill in the fridge overnight will allow the flavors to develop and the terrine to set.

Tips for presenting the dish

  1. Slice the terrine into even pieces before serving.

  2. Garnish with fresh herbs, nuts or fruits.

  3. Serve with crusty bread, crackers or toast and a side of pickles to add acidity and texture to the dish.

  4. Add a dollop of your favorite sauce or chutney to complement the flavors of the terrine.

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