Soups and Starters Recipes - Farmhouse Terrine Recipe

  
 

Soups and Starters Recipes - Farmhouse Terrine Recipe

Ingredients

Serve 8-10

  • 10 streaky bacon rashers, rinded

  • 500 g/1 lb pig's liver, coarsely minced

  • 500 g/1 lb lean pork, coarsely minced

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 1/2 teaspoon dried thyme or mixed herbs

  • 1 tablespoon dry sherry

  • 50 g/2 oz fresh whole meal breadcrumbs

  • 1/2 teaspoon salt

  • pepper

Method:

  1. Place the bacon rashers on a board and stretch them with the flat side of a knife, until double their original length.

  2. Line a 1 kg/2 lb loaf tin with the bacon rashers, arranging them crossways and slightly overlapping along the length of the tin, allowing the ends to overlap the rim of the tin on each of the longer sides.

  3. Place the liver, pork, onion, garlic, herbs, sherry, breadcrumbs and salt and pepper in a bowl and stir well to mix. Turn the mixture into the bacon-lined tin and smooth the surface.

  4. Fold the overlapping ends of the bacon rashers over the mixture. Cover the loaf tin tightly with foil and place in a roasting tin.

  5. Pour in sufficient cold water to come halfway up the sides of the tin. Cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 2 1/2 hours. Remove the foil and cover with fresh foil.

  6. Place a weight on the wrapped terrine to compress it. (A clean house brick, tightly wrapped, is ideal for this.) Leave the terrine to cool for 3 hours, then chill overnight, in the refrigerator, still weighted.

  7. Run a knife around the edge of the terrine and turn on to a serving plate. Serve cut into chunky slices.