Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
200g chicken livers
200g minced pork belly
250g rindless streaky
bacon bits
2 tbsp canola oil
1 diced onion
2 crushed garlic gloves
1 tsp chopped fresh
thyme
100ml sherry
1 large egg
salt and pepper
Method
Grease a medium-sized terrine mould. Line the mould with overlapping streaky bacon slices. Saute onion, garlic, chicken livers, bacon bits and minced pork belly in a large frying pan with canola oil. When ready add chopped thyme, salt and pepper. Taste for seasoning and then add sherry. Use a food processor to blend cold mixture in small batches. Don't over-blend, leaving mixture nice and coarse. Transfer the mixture to a mixing bowl and add beaten egg. Pour into mould.
Cover mould with greaseproof paper, then foil and place in a roasting dish which has been half-filled with hot water. Cook in preheated oven at 160degC until set.
Leave to cool. Gently remove from mould. Cut into slices about 15mm thick.
Serve with bruchetta and berry chutney (recipe will feature in next week's Ask a Chef).
Recipe supplied by Compass Group executive head chef Michael Tomlinson.
Requested by Karen Chapman, Dunedin.
- If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
