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

Chicken Liver Terrine
 
Ingredients
  • 25g butter, divided
  • 250g button mushrooms, quartered
  • Salt and freshly ground black pepper to season
  • 5mls olive oil
  • 1 onion, finely chopped
  • 5mls cayenne pepper
  • 1.25mls ground cinnamon
  • 250g chicken livers
  • 125mls cream
  • 1 egg, beaten
Method
  1. Spray a terrine dish
  2. Preheat the oven to 200°Celsius
  3. Heat 15g butter in a frying pan
  4. Sauté the mushrooms until just cooked
  5. Season and layer in your terrine
  6. Heat the olive oil and sauté the onions until soft
  7. Add the spices and cook until aromatic
  8. Layer into the terrine and flatten with the back of a spoon
  9. Heat 10g butter and fry brown the livers
  10. Season and place them in the terrine in one layer
  11. Mix together the cream and egg
  12. Pour into the terrine
  13. Place the lid on the terrine and put the terrine into a bain-marie
  14. Bake for 1 hour and leave to cool before placing into the fridge to set for at least 30 minutes
  15. 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. I wouldn’t have thought to use mushrooms in a chicken liver terrine but it sounds gorgeous.

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    1. thank you Claire, I liked the dish but sadly, I got chopped as the judges didn’t 🙁

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  2. I love to put this on some crusty bread…. YUM!!!

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    1. That would be a perfect meal Anne 🙂

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  3. What a lovely sounding dish Tandy! And I like spicy food so I think I’d keep the cayenne as is 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ The Sweet Spot, RandwickMy Profile

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    1. It was a bit warm for me but I would do it the same again as well 🙂

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  4. All flavours I love, Tandy, although sadly I can’t seem to digest cream very well these days.. x

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    1. That is sad Celia, cream is a wonderful addition to so many dishes 🙂

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  5. Love livers – never thought of making a terrine with them before – sounds lovely.
    🙂 Mandy xo

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    1. It was so tasty Mandy 🙂

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  6. 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 . . .

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    1. I want to make this again, but with something colourful in between Eha 🙂

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  7. We eat very little meat, but I do have a soft spot for chicken livers.

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    1. We eat livers often 🙂

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