Name: Country terrine with black pepper & thyme
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8
Cuisine: French
Ingredients: butter for greasing; 750g streaky pork rashers; 1 tbsp dried thyme; 1 tsp black peppercorns; 2 x 225g tubs frozen chicken livers thawed; 4 tbsp red or white wine (optional); 5 rashers smoked streaky bacon; cocktail gherkins or chutney, to serve

Home
Recipes
Country terrine with black pepper & thyme

Country terrine with black pepper & thyme

Sara Buenfeld

Save recipe

Serves 8

More effort

Prep: 20 mins

Cook: 1 hr and 30 mins

Plus overnight chilling

A star rating of 3.6 out of 5.8 ratingsRate

loading...

A rustic terrine with French toasts makes an excellent starter for a special meal and it costs very little to make

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Apple & cranberry chutney

A star rating of 4.6 out of 5.95 ratings

Ingredients

Nutrition

Units:

MetricUS

butter

for greasing
750g streaky pork

rashers
1 tbsp dried thyme
1 tsp black peppercorns
2 x 225g tubs frozen chicken livers

thawed
4 tbsp red or white wine

(optional)
5 rashers smoked streaky bacon
cocktail gherkins

or chutney, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal330
fat23g
saturates9g
carbs0g
sugars0g
fibre0g
protein30g
salt0.64g

low

Method

step 1

Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.
step 2

Spoon half the pâté into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pâté mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
step 3

Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
step 4

To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.

RECIPE TIPS

FRENCH TOASTS

Heat oven to 180C/fan 160C/gas 4. Thinly slice a baguette into 1cm slices on the diagonal, then spread out on baking sheets and drizzle with a little olive oil. Bake for 10 mins, then turn the toasts over and bake for 5 mins more until crisp, but not too coloured. Can be made 2 days ahead and kept in an airtight container.

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.6 out of 5.8 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now