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Fresh Living Network
Country-style chicken liver terrine with melba toast and radish pickle

Country-style chicken liver terrine with melba toast and radish pickle

Start any meal or celebration on a high note.
6
RECIPE TYPE:Light meals
 
Method
  • Preheat oven to 180°C.
  • Grease and line a small 20cm loaf pan with foil.
  • Remove sinew from livers and rinse before chopping roughly.
  • Chop half the bacon and combine with livers and remaining terrine ingredients.
  • Lay leftover bacon rashers horizontally across the loaf pan (bacon should hang over the edges).
  • Spoon terrine mixture into pan, fold bacon over the top and compress.
  • Cover with foil and place in a roasting tray half filled with boiling water.
  • Bake terrine for 1 hour, then remove and place something heavy (a bottle of wine or clean brick) on top and cool in pan.
  • Spread sliced rolls on a baking tray, brush with oil and season.
  • Bake until golden brown and toasted, around 10 minutes.
  • Dissolve sugar in vinegar.
  • Toss in radishes and marinate for 30 minutes.
  • Serve cooled terrine with pickles and toast.
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