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Terrine of Meats with Port    CD  HD  90mins plus marinating and chilling

Serves 6     Cold   Offal  Pork  Beef  Herbs  Alcohol   Hors d'oeuvre  Appetizer    Starter  Gluten Wheat Dairy Free  Eggless



120ml/4 fl.oz. Port

1 teasp dried Thyme

2 Bay Leaves

˝ teasp grated Nutmeg

Salt and Black Pepper

1 tbsp Oil

350g/12 oz Chicken Livers

100g/4 oz minced Belly of Pork

100g/4oz minced pie Veal

200g/7oz Streaky Bacon




1. In a bowl, mix the port, 1 crumbled bay leaf, thyme, nutmeg, pepper oil and chicken livers. Stir well and refrigerate overnight.


2. The next day. Preheat the oven to 350F,180C, Gas mark 4.  Mince or finely chop the chicken livers and add to the pork and veal together with the marinade. Season with salt.


3. Line a terrine or ovenproof dish with 2/3rds of the streaky bacon then add the meat mixture. Press down well.


4. Place the remaining bay leaf on top then cover the rest of the streaky bacon. Cover with foil.


5. Put the dish in a roasting tin half filled with hot water and bake in the oven for an hour. To check it's cooked, the mixture should be coming away from sides and should feel firm when pierced with a knife. Refrigerate for at least 12 hours before serving.



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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