Chicken liver and pork terrine. Photo / Babiche Martens
Serves 4-6
1x 1 litre terrine mould
300g streaky bacon
1/2 Tbs butter
1 medium onion, diced
400g chicken livers, cleaned
300g pork shoulder, diced
2 cloves garlic, crushed
3 tsp fresh thyme leaves
1/2 tsp mixed spice
2 Tbs brandy
1/3 cup cream
1/2 cup chicken stock
1 egg, beaten
1 tsp freshly ground nutmeg
Salt and black pepper
1/2 cup pistachio nuts, toasted
and chopped.
4 bay leaves
1 Preheat oven to 170C. Dice half of the bacon and fry in a hot pan with the butter, remove and set aside.
2 Fry the onion, livers, pork, garlic, thyme and mixed spice in batches, just enough to soften but not colour. The livers should remain raw in the middle. Transfer to a large bowl between batches. Add the brandy to the last batch and flambe (see tip below).
3 Remove livers and chop, then add back to the other ingredients, then process in a food processor. This mixture can be coarse but if you prefer it smooth, press through a sieve.
