Terrine of pork and chicken liver

Description

Very tasty terrine, cook that even a beginner cook. This remarkable tender and flavorful appetizer will delight the audience at the holiday table meat eaters. Thin toast, fried in olive oil, pickles, pickled peppers and hot sauce will be the perfect complement to a slice of meat terrine. Pork should be taken with fat to the terrine turned out juicy.

Ingredients

Bacon

18 slice
Garlic

3 tooth
Butter

25 g
Pork

800 g
Pistachios

50 g
Salt

1 tsp
Black pepper
Thyme

3 Tbsp
Cranberry

25 g
Brandy

3 Tbsp
Chicken egg

1 piece
Chicken liver

200 g

Cooking

Ingredients.

1. Preheat the oven to 180C. Pave the form for terrina 12 slices of bacon overlap the edges hanging down.

2. Pork grind the meat using a disc with holes of medium size.

3. Garlic finely chop and fry in oil literally 40 seconds to cool and then mix with all other ingredients except liver.

4. The resulting mixture carefully with salt and pepper.

5. Put half of the meat mixture on top of bacon and spread it. Put the liver and cover with second half of meat mixture.

6. Cover with remaining slices of bacon and tuck the edges.

7. Bake 1 hour 15 minutes, drain the liquid, cover with foil, be weighted to get a more dense texture, as well as in order to slice the terrine easier. Put into the refrigerator until cool.

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