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| Chicken Liver and Pork Terrine |
It doesn't get much meatier than this really. Chicken livers and pork. And bacon. The pork, lean. Undercut of pig. Mince 1:1 of pork and chicken livers. Mince as you like. You can make it extra fine if you want. But I like it a little chunky. For that rustic feel. Season well. The iron from the livers can do with a good dose of salt to bring out the flavour. Whack in some:
- chopped fresh parsley
- ground ginger
- cinnamon
And that's it. Mix well. No measures here. Be sensible. Put the meat putty in a bacon lined bread tin. Smoked bacon if you have. Oven, 170 degrees for about an hour and a half. Till the juices from the middle run clear. Or if you have a meat thermometer, 160 degrees in the centre. Turn the terrine out onto a plate and put in a fridge till cold. If you try to cut it while it's hot, its all going to break apart.
I pickled some red cabbage to go with this. Pickled in a mixture of white vinegar, apple cider vinegar, salt and sugar. Thought the sharpness would cut through the rich terrine quite well. And it did. Also some fig jam. Can't really go wrong with pork and a bit of sweet. Great for a brunch.
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