COUNTRY TERRINE

Country terrine image

Whether served as a starter or part of a buffet, Barney's smart make-ahead terrine will be sure to impress

Provided by Barney Desmazery

Time 12h

Number Of Ingredients 15

Ingredients

300g chicken livers
500g minced pork
300g piece streaky bacon , diced, or diced pancetta or lardons
4 garlic cloves , crushed
2 shallots , finely chopped
1 tbsp thyme leaves
handful parsley leaves, chopped
2 dried bay leaves , crushed
handful shelled pistachios
glug of brandy
pinch ground cloves
pinch mace
small pinch ground ginger
10 slice pack of prosciutto
cornichons , toast and salad leaves, to serve

Steps:

Clean the chicken livers - cut away any sinew, blood or green bits, then set enough aside to run along the length of your terrine dish or loaf tin. Chop the rest into small cubes. Tip all the ingredients - except the prosciutto, whole livers and cornichons, etc, to serve - into a large bowl. Season and mix well with your hands. If you have time, you can cover and set aside in the fridge for the flavours to mingle for a few hours or overnight.
Line the base and sides of a 1kg terrine dish or small loaf tin with baking parchment. Then carefully line the base and sides of the dish/tin with the overlapping slices of prosciutto (A), leaving some hanging over the side and a few slices for the top. Pack half the meat mixture down into the terrine and press down. Lay a row of chicken livers down the middle of the terrine (B), then add the rest of the meat mixture and press down. Lay the remaining prosciutto over the top, then lift the slices from the sides up and over, and cover the dish with foil.
Heat oven to 180C/160C fan/gas 6. If you have a spare cardboard box in your kitchen, cut a piece of card out slightly larger than the base of the terrine. Put it in a deep roasting tray and sit the terrine on top (this helps the terrine to cook evenly). Boil a kettle and pour in enough water so it comes halfway up the terrine. Carefully place it on the middle shelf of the oven and cook for 1 hr.
Remove the tin from the oven, take out the terrine and leave to cool completely. Place on a plate or a tray with another flat tray on top, weigh down with a few cans and leave to chill overnight. To turn out the terrine, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board. Wipe off the jelly and either serve straight away sliced or wrap in cling film and slice later. Serve with toasted bread - a favourite of mine is walnut bread and some nice leaves dressed with walnut oil. You can keep the terrine for up to two days, but it will start to lose its colour.

Nutrition Facts : Calories 227 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 22 grams protein, Sodium 1.52 milligram of sodium