OLD FASHIONED PORK TERRINE Equipment
Cut the chicken breast into strips.
Chop the onion and fry it in the butter to a golden brown. Cool.
Remove any sinew from the chicken livers and chop them.
Combine all the ingredients except the chicken breast.
Spoon a layer of meat into the dish. Lay some strips of chicken from end to end followed by some more mix till it is all used up. Cover with the bacon.
Cover the top with tin foil if your dish does not have a lid.
Stand the dish in a pan of hot water and cook for 1½ hours at 170 C gas mark 3. Less for fan assisted ovens.
To test put a skewer in the centre count to five then hold it against your inner wrist – if it is hot to the touch it is done.
Allow to cool to room temperature then cover with cling film and press with a suitable weight.
Can be eaten the next day but it is better after 3. It will keep for 8 days in a cold refrigerator.
1 pint terrine dish
8 oz / 220g smoked streaky bacon
12 oz / 350g coarsely minced lean pork
4 oz / 110g chicken livers
1 chicken breast
1 oz / 25g butter
1 medium onion
2 fl oz / 50 ml dry white wine (or sherry)
2 cloves garlic
A small bunch of mixed herbs – sage / basil / thyme / marjoram – chopped
Salt / black pepper
Ground juniper, nutmeg and coriander (seed)
1 oz / 25g fresh white breadcrumbs
1 tablespoon pistachios (shelled) – optional