1. Coarsely grind the pork meat, fat and chicken livers together. 2. Preheat oven to 190 degrees Celsius & grease a 1 litre terrine dish (olive oil is fine). 3. Place the meat into a bowl with the remaining ingredients and mix well with your hands. 4. Pour into the terrine dish & put the terrine dish into a larger roasing dish, adding hot water to reach 2/3rds of the way up the side of the terrine. 5. Bake for 1 & 1/2 hours, then remove the terrine dish from the oven & water bath. Place a plate with a weight on top of the terrine. 6. When cool, remove the weight and refrigerate for 2 days before eating. 7. Serve as an appetiser or just eat in thick slices with bread & pickles. ---------------------------------------------------------------------------
Nutrition
Ingredients
