Preparation: 20 min.
Cooking: 30 min.
Equipment: frying pan,
cake tin
Chicken Liver Terrine
Pre-heat the oven to 150°C / 300°F (gas mark 2).
Remove all the membranes from the chicken livers and
marinate them for 10 minutes in the port, along with 3 bay
leaves and the crushed sprigs of thyme. After this time,
remove the bay leaves.
Chop the onion in the mini bowl.
Fry the bacon and onion in one tablespoon of hot oil for 2
minutes. Drain.
In the main bowl, fitted with the main blade, chop the bacon,
onion and liver, adding the eggs, butter, a pinch of salt and
2 pinches of pepper via the feed tube. This should take about
one minute.
Tip the mixture into an oiled tin and decorate the top with a
bay leaf.
Bake in the oven for 30 minutes and leave to cool before
putting in the refrigerator. Serve with gherkins, toasted
farmhouse bread and a hot tomato sauce (see p. 45).
This terrine can be kept in the refrigerator for 5 days, but
must be consumed rapidly once it has been cut into.
Ingredients
(serves 4)
• 200g (7 oz)
chicken livers
• 100g (4 oz) smoked
streaky bacon
• 3 tbsp port
• 5 sprigs thyme
• 4 bay leaves
• 1/2 onion
• 2 eggs
• 50g (2 oz) butter
• Gherkins
• Salt and pepper
31
APPETISERS AND STARTERS
Preparation: 15 min.
Equipment:
small terrines
Fresh & Smoked Salmon Pâté
Skin the fresh salmon.
Cut both types of salmon into large pieces.
Place all the fish in the main bowl with the main blade and
chop using the pulse button. Add the yoghurt, mustard and
a tiny pinch of salt and pepper. combine using the pulse
button. Check the seasoning.
Place the mixture in small terrines. Decorate with sprigs of
dill. Serve with hot toasted farmhouse bread.
Ingredients
(serves 4)
• 300g (10 oz) fresh raw
salmon
• 100g (4 oz) smoked
salmon
• 125 g unsweetened
yoghurt
• 1 tbsp French mustard
• 3 sprigs dill
• Salt and pepper
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