Terrine
- Preheat the oven to 180°C.
- Spray a 20 cm baking tray with non-stick cooking spray and line the tin with the streaky bacon overlapping each of the strips and also overlapping the sides so that you can close the filling at the bottom of the terrine.
- Heat a frying pan over medium heat with a dash of olive oil and 15ml (1 Tbsp) of butter and fry the onion and garlic for about 8-10 minutes, or until soft and caramelised.
- Set aside and melt the other 30 ml (2 Tbsp) of butter in the same pan and sear the chicken livers until golden brown on both sides. Season to taste.
- Place the caramelised onion and garlic mixture, seared chicken livers and ground beef in a food processor and pulse until your desired texture. If you would like a coarse texture, do not blend too much, and if you would like a finer texture, pulse until quite fine.
- Roughly chop the pistachios, cranberries and add to the meat mixture with the parsley and lemon zest. Season to taste with salt and black pepper.
- Place the meat mixture in your bacon-lined baking tin and compress well.
- Fold the overlapping bacon strips over the mixture to close it properly. Wrap the whole baking tin in foil and place on a baking tray and pop the terrine into the oven.
- Lower the temperature to 160°C and bake for about 1 – 1 ½ hours. Remove from the oven and allow to cool slightly before turning out the terrine.
- Once removed from the baking tin, heat a large frying pan with a dash of olive oil and fry the terrine carefully on all sides so that the bacon around gets nice and crispy.
- Slice the terrine and serve warm or cold.
Pickles
Pickles Pour over the cucumber ribbons and allow to pickle for about 2 hours before serving and repeat this process by pouring the red wine vinegar mixed with the sugar over the sliced red onions.
Serve the terrine with the pickles and a nice summer.
