Chicken Liver Pate Terrine

It is still beyond me how something so icky can make something so delicious.  Chicken livers look gross.  There’s really nothing that can change that but they are also delicious so I have to just grit my teeth and bear it.  This recipe is basically the same as the Chicken Liver Pate recipe I already posted but this is just done up in a fancier way.  It’s a little more complex and a little trickier but it does yeild a much more impressive result… albeit still in the generally dull pate category.  

You will need a terrine or small loaf tin for this recipe but was lucky enough to get one for Christmas, which is why this recipe came about, actually, as I was trying to think of things to make in it.  This would be great for a dinner party or picnic but we found it great for just snacking on with toast.   I had a similar starter while in France, but with chunkier bits in it, which was served with toasted baguette and onion compote, which was a really nice combination.  Simple but it left an impression. 

Makes a terrine approx. 4″x6″

550g streaky bacon (rindless)
225g chicken livers
1 clove garlic, crushed
150g butter, melted
1 tbsp mixed herbs
generous pinch ground pepper
1 tbsp dry sherry
1 tbsp cream

– Heat the oven to gas mark 5 and lightly oil the terrine dish. 
– Put 2 rashers of bacon, chopped into smaller bits, and all of the remaining ingredients in a food processor and blend until smooth but retaining a little texture. 
– With the remaining bacon layer it to cover the inside of the terrine leaving enough overhanging the sides to fold over the top.  Make sure that there are no gaps. 
– Spoon half of the pate into the terrine and smooth it down. 
– Place a layer of bacon over the pate, pressing it flat and smooth. You want a good few rashers of bacon for a noticable layer. 
– Spoon in the rest of the pate on top. 
– Fold over the bacon to completely incase the pate. 
– Place the lid on the terrine and place it in a roasting tin.  Pour hot water in until it reaches at least an inch up the sides. 
– Place in the oven and cook for 50 minutes. 
– Take it out and allow to cool. 
– Take a piece of cardboard the same size as the terrine wrapped in cling film or foil and place it on top of the pate and put weights or tins on top of that. 
– Leave it overnight then remove the weights and either turn out and slice or serve from the dish.

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