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Country terrine

  • 20 minutes, marinating time 1 hour
  • 1 hour
  • 6
Country terrine

Terrines are wonderful for a weekend lunch served with crusty warm bread. I like HP sauce and pickled onions on the side.


  • 200 grams chicken livers
  • 2 tablespoons port or brandy (or a mix of both)
  • 300 grams pork mince
  • 300 grams chicken mince
  • 100 grams pork fat or fatty bacon rashers, coarsley chopped
  • 1 baby onion, peeled and very finely chopped
  • 1 egg
  • 2 teaspoon minced garlic
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 teaspoon salt
  • 3-4 rashers streaky bacon
  • 6-7 bay leaves


  1. Trim the centre part off the chicken livers. Place the livers into a small bowl and toss with the port or brandy; cover and refrigerate for 1 hour.
  2. Preheat the oven to 190ºC and place a deep baking dish into the oven on the centre rung.
  3. In a medium-sized bowl, put the pork and chicken mince, pork fat or bacon, onion, egg, garlic, thyme and salt. Season with pepper. Mix well.
  4. Place two bay leaves in the base of a 5-6 cup capacity terrine or ovenproof dish and press 1/3 of the mixture into the dish. Layer ½ the livers on top and repeat the layers finishing with a mince layer.
  5. Cut the bacon to fit the top of the terrine and place on top. Press the bay leaves firmly on to the bacon. Cover with foil or a lid.
  6. Place into the centre of the baking dish in the preheated oven and fill the cavity between the two dishes with sufficient cold water to come halfway up the sides of the terrine dish.
  7. Bake for 45 minutes. Remove the foil or lid and continue to cook for a further 15-20 minutes until the top is browned.
  8. Remove the terrine dish carefully from the water and cover the top with foil. Place a couple of cans along the top of the terrine to act as a weight and set aside to cool. Once cool, remove the weights and refrigerate for 4 hours or overnight. The weighting will make a firm terrine, but if you like a softer, crumblier terrine, omit this step.

Cooks Tips

- Always check the use-by date when buying and use the livers within three days of purchase. - Trim away any remaining core or stringy pieces and discard. - Work quickly to keep the livers as cold as possible while handling. - Marinate livers in the refigerator. - Have the pan hot before adding the livers. - Do not crowd the pan as the best flavour will come from livers browned in the butter not stewed to a muddy-grey colour.

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