Receta Chicken Liver Terrine Recipe
For challenge 6 of Freshly Blogged we had to come up with two recipes, both of which had to incorporate cayenne pepper and cinnamon. Our ingredient list was limited to say the least and our allowances for fresh ingredients only allowed for fruit, vegetables and herbs. With the addition of 2 grocery items – which we were told had to come from the dried foods aisles, I was really stumped. The inspiration for this week’s recipes came from James Martin. James has recipes for terrines in his books and a chicken liver terrine is something I have wanted to try for a while. I used his recipe as inspiration only and worked out what to do given the ingredients we could use. The livers have a nice bite to them from the cayenne so reduce the amount by half if you are not fond of hot food.
Chicken Liver Terrine
Ingredients:
- 25g butter, divided
- 250g button mushrooms, quartered
- salt and freshly ground black pepper to season
- 5mls olive oil
- 1 onion, finely chopped
- 5mls cayenne pepper
- 1.25mls ground cinnamon
- 250g chicken livers
- 125mls cream
- 1 egg, beaten
Method:
Spray a terrine dish
Preheat the oven to 200°Celsius
Heat 15g butter in a frying pan
Sauté the mushrooms until just cooked
Season and layer in your terrine
Heat the olive oil and sauté the onions until soft
Add the spices and cook until aromatic
Layer into the terrine and flatten with the back of a spoon
Heat 10g butter and fry brown the livers
Season and place them in the terrine in one layer
Mix together the cream and egg
Pour into the terrine
Place the lid on the terrine and put the terrine into a bain-marie
Bake for 1 hour and leave to cool before placing into the fridge to set for at least 30 minutes
Turn out onto a plate and serve
2.2
http://tandysinclair.com/chicken-liver-terrine-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Disclaimer: This challenge was sponsored by Robertsons for the Freshly Blogged Challenge. This disclaimer is in line with my blogging policy.
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.