Apple & cranberry chutney
Chutneys are fantastic presents because they really improve with age and go brilliantly with Christmas cheeses and cold meats
Country terrine with black pepper & thyme
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight chilling
- More effort
- Serves 8
Skip to ingredients
- butterfor greasing
- 750g streaky porkrashers
- 1 tbsp dried thyme
- 1 tsp black peppercorns
- 2 x 225g tubs frozen chicken liversthawed
- 4 tbsp red or white wine(optional)
- 5 rashers smoked streaky bacon
- cocktail gherkinsor chutney, to serve
Nutrition: per serving
- kcal330
- fat23g
- saturates9g
- carbs0g
- sugars0g
- fibre0g
- protein30g
- salt0.64glow
Method
step 1
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. 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 pâté.
step 2
Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
step 3
Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ 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.
step 4
To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.
