Put a menu with terrine on in it in front of me, and rest assured I’ll take you up on a slice of meaty loaf.
I’ve wanted to make my own homemade terrine recipe for ages but I always convinced myself it was too much agro, too expensive and too icky – I’m not a big fan of dealing with chicken livers, which feature in pretty much all pâté and terrine recipes. Turns out – like with most things in life, eh – none of my worries came close to reality. It doesn’t take very long at all to make your own terrine at home and is actually a very therapeutic process, it’s great value for money if you shop smart AND chicken livers aren’t that gross. The last part is a lie, they’re pretty gross but worth it for the dreamy terrine result!
This terrine recipe takes about 15 minutes to throw together and then bakes in the oven for 45. You can use whatever tin you like but I’d strongly recommend a loaf tin as it’s easier to layer the bacon, or if you don’t have one, a round cake tin – just be aware you might need a little more bacon to completely cover your meaty parcel (that sounds quite rude, doesn’t it!?). The recipe calls for minced pork belly, which we couldn’t find, so we bought pork belly slices instead and minced it at home. If like pretty much everyone else I know, your boyfriend has not insisted on buying a meat grinding and mincing attachment for your KitchenAid, I’d recommend picking up the fattiest pork mince you can find – 15-20% should work well. The finished result makes for a great centre-of-the-table piece if you’ve got people coming over for a ‘picky tea’ and will serve 6-8, or if there’s just 1 or 2 of you, it’ll keep in the fridge for about a week and is puuuurfect served with a slab of cheddar and chilli jam at lunchtime. Enjoy!
14 rashers streaky bacon (maybe more, depending on your tin size)
180g pork belly, minced
100g chicken livers, trimmed
2 banana shallots, diced
3 chicken breasts, cut into chunky strips
1 tsp lemon juice
1 tsp thyme
Pinch salt & pepper
Firstly, put the trimmed chicken livers into a bowl of milk and leave uncovered on the side for about half an hour. Lots of recipes don’t tell you to do this, but it helps to draw the blood out and stop the livers tasting bitter – I promise, it makes a world of difference.
Next, blanch the pistachios by putting them in a saucepan with enough water to cover them, bringing it to the boil for a few minutes and then removing them from the heat. Once they’ve cooled, peel any excess skin off and set aside.
Line your tin of choice with the bacon, ensuring that each rasher overlaps with the next and that both ends hang over the side of the tin ready to be wrapped over the meat mixture once it’s in.
Remove the livers from the milk, pat them dry and then mix them into the pork mince along with the diced shallots and blanched pistachios. Season well with salt and pepper, add the lemon juice and thyme and give it a good stir.
Divide the mixture into two and put half into the terrine tin. Squash it down with the back of a wooden spoon so it’s really compact, and then layer the strips of chicken all the way along it. Pour the rest of the mixture into the tin on top of the chicken and squash down again.
Lastly, wrap the bits of bacon that are still hanging over the sides of the tin over the meat inside, doubling it back on itself if needs be.
Pop it in the oven at about 180 for 40-45 minutes, then let it cool before putting it in the fridge. After a few hours in the fridge it’s good to eat, but leaving it in there for a day will really improve the texture.