Chicken liver terrine
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4 rates
Preparation : 20 min
Cooking : 30 min
Total time : 50 min Rest : 0 min
Equipment
cake tin, pan
4 people
200 g chicken livers
100 g smoked streaky bacon
3 tbsp port
0.5 onion
50 g butter
5 stalks thyme
6 leaves bay leaf
2 eggs
1 pinch salt
1 pinch pepper
1 tbsp rapeseed oil
4 cornichons
Associated products
Tips
This terrine can be kept in the refrigerator for 5 days, as long as it has not been cut into.
RECIPE STEPS
1
Preheat the oven to 150°C (gas mark 2).
2
Remove all the membranes from the chicken livers and marinate them for 10 minutes in the port, along with 3 bay leaves and the crushed sprigs of thyme. After this time, remove the bay leaves.
- 200 g chicken livers
- 3 tbsp port
- 5 stalks thyme
- 3 leaves bay leaf
3
Chop the onion in the mini bowl.
Fry the bacon and onion in one tablespoon of hot oil for 2 minutes. Drain.
- 100 g smoked streaky bacon
- 1 tbsp rapeseed oil
- 0.5 onion
4
In the food processing bowl, fitted with the main blade, chop the bacon, onion and liver, adding the eggs, butter, a pinch of salt and 2 pinches of pepper via the feed tube. This should take about one minute.
- 200 g chicken livers
- 100 g smoked streaky bacon
- 50 g butter
- 2 eggs
- 1 pinch salt
- 1 pinch pepper
5
Tip the mixture into a tin and decorate the top with a bay leaf.
- 3 leaves bay leaf
6
Bake in the oven for 30 minutes and leave to cool before putting in the refrigerator.
Serve with gherkins, toasted farmhouse bread and a hot tomato sauce (see Magimix's recipe).
- 4 cornichons
