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Terrine of Meats with Port CD HD 90mins plus marinating and chilling Serves 6 Cold Offal Pork Beef Herbs Alcohol Hors d'oeuvre Appetizer Starter Gluten Wheat Dairy Free Eggless Ingredients: 120ml/4 fl.oz. Port 1 teasp dried Thyme 2 Bay Leaves ½ teasp grated Nutmeg Salt and Black Pepper 1 tbsp Oil 350g/12 oz Chicken Livers 100g/4 oz minced Belly of Pork 100g/4oz minced pie Veal 200g/7oz Streaky Bacon
Instructions
1. In a bowl, mix the port, 1 crumbled bay leaf, thyme, nutmeg, pepper oil and chicken livers. Stir well and refrigerate overnight.
2. The next day. Preheat the oven to 350F,180C, Gas mark 4. Mince or finely chop the chicken livers and add to the pork and veal together with the marinade. Season with salt.
3. Line a terrine or ovenproof dish with 2/3rds of the streaky bacon then add the meat mixture. Press down well.
4. Place the remaining bay leaf on top then cover the rest of the streaky bacon. Cover with foil.
5. Put the dish in a roasting tin half filled with hot water and bake in the oven for an hour. To check it's cooked, the mixture should be coming away from sides and should feel firm when pierced with a knife. Refrigerate for at least 12 hours before serving.
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