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Fresh Living Network
Chicken liver and leek fridge terrine

Chicken liver and leek fridge terrine

An easy-to-make starter that definitely has a lot of the 'wow factor'.
8
RECIPE TYPE:Appetisers
 
ENERGY 1238KJ
CARB 7g
PROTEIN 12g
FAT 23g
Method
  • Separate leeks into layers.
  • Line a 20cm loaf tin with clingfilm, then with a layer of leeks. Allow for overhang to enclose filling.

Terrine:

  • Heat a knob of butter in a pan and fry onion until beginning to brown, add garlic and fry for another minute.
  • Remove and set aside.
  • Season chicken livers.
  • Heat another knob of butter and fry seasoned chicken livers until well browned, but still pink in the middle.
  • Place onions, chicken livers, remaining butter, thyme and brandy in a blender and blitz until smooth. Season well.
  • Add gelatine and blitz for another 30 seconds.
  • Fold through cream and pour into lined pan. Enclose filling.
  • Refrigerate for 6 hours.
  • Remove from clingfilm, slice and serve with toast and pickles.

For Serving: Toast, Pickles or Radishes.

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Read our recipe disclaimer here

EXCLUSIONS

Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free Dairy free

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