Country terrine with black pepper & thyme

Name: Country terrine with black pepper & thyme
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 serving butter, for greasing; 750 grams streaky pork rashers; 1 Tbsp dried thyme; 1 teaspoon black peppercorns; 2 x 225g tubs frozen chicken livers, thawed; 4 Tbsps red or white wine (optional); 5 rashers smoked streaky bacon; 1 serving cocktail gherkins or chutney, to serve

You can never have too many main course recipes, so give Country terrine with black pepper & thyme a try. This gluten free recipe serves 8. One serving contains 330 calories, 20g of protein, and 26g of fat. 22 people found this recipe to be scrumptious and satisfying. A mixture of butter, streaky pork rashers, chutney, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes.

Instructions

Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside.

Ingredients you will need

Peppercorns

Butter

Thyme

Pork

Equipment you will use

Oven

Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pt.

Ingredients you will need

Chicken Liver

Pork

Salt

Wine

Equipment you will use

Food Processor

Spoon half the pt into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pt mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.

Ingredients you will need

Bacon

Pork

Cover the loaf tin with foil and put in a roasting tin.

Equipment you will use

Aluminum Foil

Pour cold water into the roasting tin until it is half-filled, then bake for 1 hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.

Ingredients you will need

Water