JJaxeman Posted November 10, 2007 Report Share Posted November 10, 2007 Well thought I would have a go at pate/terrine making. It was another UKTV Food Recipie and I must say it tastes wonderfull, I have copied and paste details below how to make it together with a couple of pics. Ingredients 1 boneless rabbit 200g chicken livers 200g pork belly 1 tbsp chopped thyme leaves 2 garlic cloves, crushed 1 tbsp apple liqueur, such as Calvados 1 lemon, grated zest and juice 8 rashers of smoked streaky bacon sea-salt and freshly ground black pepper Method 1. Place the rabbit, livers and belly pork together in a food processor and pulse to a coarse mince (with recognizable chunks of meat). 2. Add the thyme, garlic, apple liqueur, lemon and seasoning - leave to marinate for several hours (overnight if possible). 3. Preheat the oven to 150C/gas 1. Line a 900g terrine mould or loaf tin with lightly oiled kitchen foil and lay the bacon rashers on the bottom. Spoon in the rabbit mixture and wrap with the kitchen foil. Cover with a lid and place the terrine in a roasting pan of water. Bake for 90 minutes. 4. Remove the terrine from the oven and take off the lid. Cover the rabbit with a plate and a weight so that the the meat is compressed. Leave for 24 hours before eating. Quote Link to comment Share on other sites More sharing options...
henry d Posted November 14, 2007 Report Share Posted November 14, 2007 That`s what I`m talking about !!! Nice one JJ Quote Link to comment Share on other sites More sharing options...
Axe Posted November 14, 2007 Report Share Posted November 14, 2007 Well done Ja it looks delicious Quote Link to comment Share on other sites More sharing options...
sandersj89 Posted November 15, 2007 Report Share Posted November 15, 2007 That looks very good indeed, will give it a go as will work a treat on boxing day I think! Jerry Quote Link to comment Share on other sites More sharing options...
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