See Also: Country style terrine(recipes)
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Terrine(recipes)
terrine(dictionary)
terrine(dictionary)
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Foie gras and ham hock terrine(recipes)

Country style terrine (recipes)






Serves 4-6



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



15g/½oz butter2 garlic cloves, crushed450g/16oz leeks, sliced thinly1kg/2¼lb minced pork1 tbsp thyme, finely chopped½ tsp cumin½ tsp nutmeg½ tsp salt400g/14oz thinly sliced calves liver/duck liver1 tsp freshly ground black pepper150g/5oz streaky bacon



Method



1. Preheat the oven to 180C/350F/Gas 4.2. Heat the butter in a pan, add the garlic and leeks and cook until softened. Then allow to cool. Place the pork in a bowl, add the seasonings and mix well. Then add the leeks to the pork.3. Line a buttered terrine dish with the bacon - hanging over the edge. Spoon one third of the pork mix into the terrine dish. 4. Lay half of the calves liver over the pork to cover, then season. 5. Add the second third of pork, and then repeat with the calves liver. 6. Add the final pork mix. 7. Fold the bacon over the filling to cover.8. Place in a bain-marie, in the oven for 1¼hours. Remove from bain-marie and allow to cool. 9. Ideally add weights to the tin and place in the fridge until cold.10. Slice and serve with crusty bread and a little salad.