Chicken liver terrine

5-6 chicken livers

1 kg/ 2 & ¼ pounds pork throat (gorge de cochon in French, which is commonly used for terrines & pâtés), alternately you can use fatty pork shoulder meat)

2 tsp sea-salt

1 tsp ground pink peppercorn

1 tsp ground black pepper

1/2 tsp ground nutmeg

1/2 tsp ground white pepper

A small bunch of fresh thyme

2 shallots, sliced finely

120 ml/ ½ cup Armagnac

60 ml/ ¼ cup port

3 tbsp red wine vinegar

20 bay leaves

You will need a meat grinder with a medium hole plate or you can ask your butcher to mince the chicken livers and pork meat for you.

Combine all the ingredients in a large bowl (except the bay leaves), mix well. Cover and refrigerate overnight.

Scoop mixture into terrine or loaf pans (round or rectangular), leaving half an inch to the top. Decorate with bay leaves and cover with aluminium foil.

Preheat oven to 200°C/ 390 F

Place terrines in a large roasting pan and prepare a ‘bain-marie’ (pour boiling hot water in the roasting pan so it comes up nearly half-way to the terrine pans). Cook in oven for 45 minutes on 200°C/390 F, then lower heat to 180°C/ 350 F for a further 45 (to 1 hour depending on oven strength). Remove aluminium covers 25 minutes before the end.

Leave to set until cooled and refrigerate for 24 to 48 hours. Enjoy!

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