Recipe For Chicken Liver Terrine

For challenge 6 of Freshly Blogged we had to come up with two recipes, both of which had to incorporate cayenne pepper and cinnamon. Our ingredient list was limited to say the least and our allowances for fresh ingredients only allowed for fruit, vegetables and herbs. With the addition of 2 grocery items – which we were told had to come from the dried foods aisles, I was really stumped. The inspiration for this week’s recipes came from James Martin. James has recipes for terrines in his books and a chicken liver terrine is something I have wanted to try for a while. I used his recipe as inspiration only and worked out what to do given the ingredients we could use. The livers have a nice bite to them from the cayenne so reduce the amount by half if you are not fond of hot food.

Chicken Liver Terrine
Chicken Liver Terrine
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Chicken Liver Terrine

Ingredients

  • 25 g butter divided
  • 250 g button mushrooms quartered
  • Salt and freshly ground black pepper to season
  • 5 mls olive oil
  • 1 onion finely chopped
  • 5 mls cayenne pepper
  • 1.25 mls ground cinnamon
  • 250 g chicken livers
  • 125 mls cream
  • 1 egg beaten

Instructions

  • Spray a terrine dish
  • Preheat the oven to 200°Celsius
  • Heat 15g butter in a frying pan
  • Sauté the mushrooms until just cooked
  • Season and layer in your terrine
  • Heat the olive oil and sauté the onions until soft
  • Add the spices and cook until aromatic
  • Layer into the terrine and flatten with the back of a spoon
  • Heat 10g butter and fry brown the livers
  • Season and place them in the terrine in one layer
  • Mix together the cream and egg
  • Pour into the terrine
  • Place the lid on the terrine and put the terrine into a bain-marie
  • Bake for 1 hour and leave to cool before placing into the fridge to set for at least 30 minutes
  • Turn out onto a plate and serve

Click on the links for conversions and notes.

Ingredients For Freshly Blogged Challenge 6
Ingredients For Freshly Blogged Challenge 6

Disclosure: This challenge was sponsored by Robertsons for the Freshly Blogged Challenge. This post is in line with my blogging policy.

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14 thoughts on “Recipe For Chicken Liver Terrine

  1. This used to be a very common dish prepped in my kitchen – have to admit more in the pate than terrine format: but having the ingredients in layers does give an interesting visual effect: must try . . .

  2. I wouldn’t have thought to use mushrooms in a chicken liver terrine but it sounds gorgeous.

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