Transcript

Pork and chicken terrine a la Scotchy

250gr chicken livers
40gr butter
10 large bacon rashers
1 small onion sliced
1 cup fresh breadcrumbs
500gr pork belly rough minced
250gr chicken mince
2 cloves chopped garlic
1 good sprig thyme chopped
1 good sprig tarragon chopped
2 tsp freshly grated nutmeg
¼ tsp ground allspice
1 tsp ground black pepper
2 tsp salt
3 eggs
2 eggs hard boiled
50ml brandy

Preheat oven to 180c.

In a small frypan heat the butter and fry the chicken livers until they are just firm. Take out and return pan with onion and sweat.

Rough chop livers and set aside in a large mixing bowl adding and mixing well all other ingredients except hard boiled eggs and bacon rashers.

Grab your terrine or loaf tin, spray with canola oil and line with bacon rashers so they overhang the sides. You will be folding these back over the mix to create an outer casing of bacon.

Spoon and press half the mix into the terrine then peel your eggs and lay them down the centre and then pack more filling over the top levelling off and pressing firmly down to get rid of any air bubbles.

Finally overlay the mix with the bacon and transfer to a roasting tray and fill halfway up to the side of the terrine mould with hot water and place in oven.

Cook for an hour or when you can insert a skewer into the centre of the terrine and it is hot to touch.

When done, remove from oven and place a bottle or wine or oil on top to press down and when cool, leave the weight on and place terrine in fridge overnight to set.

Turn out and slice.

I plan to serve this with Cumberland Sauce, an old traditional port and orange sauce and completes this trip down memory lane.