Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 8 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 350grams sliced bacon
- 250grams chicken livers, trimmed
- 450grams ground veal
- 300grams ground pork
- 8tablespoons butter, melted and cooled
- 1/2 cup dry sherry
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1teaspoons dried oregano
- 1/2teaspoons ground allspice
- 1 pinch salt
- 1 pinch freshly ground black pepper
Method
Step 1 of 4
Preheat the oven to 180°C. Line a 6 cup terrine mold or loaf pan with the bacon slices, letting the ends of the bacon hang over the sides of the dish.
Step 2 of 4
Pulse the chicken livers in a food processor until finely chopped. Transfer to a bowl. Add the veal, pork, butter, sherry, onion, garlic, oregano, and all spice and season well with salt and pepper. Mix with your hands until combined.
Step 3 of 4
Transfer the meat mixture to the terrine mold and fold the bacon ends over the top. Cover tightly with the lid or aluminum foil. Place the dish in a roasting pan and add enough hot water to come halfway up the sides of the dish.
Step 4 of 4
Bake for 1 1/2 hours, until a meat thermometer inserted in the center reads 74°C. Transfer the terrine in its mold to a baking sheet. Replace the foil with a fresh sheet. Place another pan to fit inside the terrine, and fill with heavy cans of food. Refrigerate for 24 hours. Unmold, slice, and serve.
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