Skip to content

Chicken Liver and Vegetable Layered Terrine

2012 April 11
by ruduss

terrine sliceWell, it’s not the prettiest of dishes, but is certainly quite tasty when you dig into it. This recipe is a different take on the typical chicken liver pate. The layering of this terrine has great complimenting textures with the chicken and vegetables.

This recipe makes quite a decent sized terrine. It can comfortably fill a 28cm Le Creuset terrine pot, so halve the recipe if you feel the need.

For the vegetable purée layer you’ll need:
2 red onions
2 cloves garlic
50g butter
2 bushes of purple sprouting broccoli

For the chicken liver pate layer:
400g chicken livers
80g butter
2 tbsp cognac
fresh thyme

To cook the vegetable layer, add 50g of butter to a heated pot, then the chopped onions and garlic. Cook until softened, then add the chopped broccoli and mushrooms. Cook until tender, and blend to a paste.

For the chicken liver pate, melt the butter in a separate pan, and add the chicken livers, thyme and cognac. Cook until brown, and blend to a paste.

Line a terrine dish with cling film. Start with the liver pate, add an even layer of the liver pate, then the vegetable paste. Stop until either there’s no more room in the terrine dish, or you’ve run out of ingredients.

Cover, and put in the fridge to cool and set overnight.

Take the terrine dish out of the oven, and turn upside down to remove the set terrine from the dish.

This is s best served the next day, or even the day after at just below room temperature with good quality sourdough bread.

No comments yet

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS