Country Style Terrine Of Liver Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Ingredients
| Veal | 100 Gram | |
| Pork | 100 Gram, minced | |
| Pig’s liver | 225 Gram, minced | |
| Chicken livers | 100 Gram, minced | |
| Garlic | 1 Clove (5gm), skinned | |
| Salt | 2.5 Milliliter | |
| Ground pepper | 1.25 Milliliter | |
| Ground allspice | 1.25 Milliliter | |
| 4-6 thin rashers of streaky bacon, rinded | ||
| 2 bayleaves | ||
| Brandy | 10 Milliliter | |
Directions
Put all the meats, garlic and spices together in a bowl and mix well.
Put the mixture in a 15-cm (6-in) souffle dish or ovenproof terrine and press down well.
Arrange the bacon rashers over the top and put on the bay leaves.
Cover lightly with a piece of foil.
Put 600 ml (1 pint) water in the pressure cooker, put in the trivet and stand the terrine on it.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 40 minutes. (Cooking time depends on the thickness of the dish. To test, reduce pressure quickly, remove dish from the cooker and pierce with a skewer. If there are signs of blood, cook a little longer.)
Reduce pressure quickly.
Remove dish from cooker.
Make a few holes in the terrine with a skewer and pour over the brandy.
Make a round of foil the size of the dish and put this over the terrine, put weights on top and leave to cool.
When cold, remove excess fat and bayleaves.
Serve sliced with toast or salad.
Put the mixture in a 15-cm (6-in) souffle dish or ovenproof terrine and press down well.
Arrange the bacon rashers over the top and put on the bay leaves.
Cover lightly with a piece of foil.
Put 600 ml (1 pint) water in the pressure cooker, put in the trivet and stand the terrine on it.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 40 minutes. (Cooking time depends on the thickness of the dish. To test, reduce pressure quickly, remove dish from the cooker and pierce with a skewer. If there are signs of blood, cook a little longer.)
Reduce pressure quickly.
Remove dish from cooker.
Make a few holes in the terrine with a skewer and pour over the brandy.
Make a round of foil the size of the dish and put this over the terrine, put weights on top and leave to cool.
When cold, remove excess fat and bayleaves.
Serve sliced with toast or salad.
Chef
