Terrine of Meats with Port CD HD 90mins plus
marinating and chilling
Cold Offal Pork Beef Herbs Alcohol Hors d'oeuvre
Appetizer Starter Gluten Wheat Dairy Free Eggless
1 teasp dried
2 Bay Leaves
Salt and Black
1 tbsp Oil
minced Belly of Pork
minced pie Veal
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
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
More Starter Recipes | Summer Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.