Country terrine with black pepper and thyme
Country terrine with black pepper & thyme
A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make
- Prep: 20 mins
Cook: 1 hrs 30 mins
Plus overnight chilling - Serves 8
- Moderately easy
Ingredients
- butter, for greasing
- 750g streaky pork rashers
- 1 tbsp dried thyme
- 1 tsp black peppercorns
- 2 x 225g tubs frozen chicken livers, thawed
- 4 tbsp red or white wine (optional)
- 5 rashers smoked streaky bacon
- cocktail gherkins or chutney, to serve
French toasts
Heat oven to 180C/fan 160C/gas 4. Thinly
slice a baguette into 1cm slices on the
diagonal, then spread out on baking sheets
and drizzle with a little olive oil. Bake for
10 mins, then turn the toasts over and
bake for 5 mins more until crisp, but not
too coloured. Can be made 2 days ahead
and kept in an airtight container.
Method
-
Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.
-
Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
-
Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
-
To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.
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