Provencal Terrine

Recipe by LilKiwiChicken
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READY IN: 1hr 45mins
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Coarsely grind the pork meat, fat and chicken livers together.
  • Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine).
  • Place the meat into a bowl with the remaining ingredients and mix well with your hands.
  • Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine.
  • Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine.
  • When cool, remove the weight and refrigerate for 2 days before eating.
  • Serve as an appetiser or just eat in thick slices with bread & pickles.
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