200 grams fresh chicken livers
400 grams pork mince
400 grams chicken mince
3 cups tightly packed spinach leaves
4 spring onions, finely chopped
2 cloves garlic, crushed
1 egg, lightly beaten
3 tablespoons brandy
½ cup chopped flat-leaf parsley
2 tablespoons finely chopped rosemary
1 teaspoon ground allspice
2 teaspoons sea salt
freshly ground pepper
12 slices streaky bacon
small sprigs rosemary
6 cup capacity terrine dish or loaf tin
Preheat the oven to 180˚C.
Wash and dry the chicken livers and trim off the sinew. Chop roughly and combine with the pork and chicken mince.
Put the spinach in a bowl and cover with boiling water, turning to wilt. Drain and refresh in cold water then drain again. Tip onto a clean tea towel, roll up and squeeze to remove all the water. Chop finely and add to the meat along with all the remaining ingredients. Mix until well combined.
To assemble: Line the terrine dish or loaf tin with bacon, allowing the ends to hang over the edge.
Press the mixture into the dish, fold the bacon over the top then scatter with a few sprigs of rosemary.
Cover with a tight fitting lid or a double thickness of aluminium foil and place in a deep baking dish. Add enough boiling water to come halfway up the side of the terrine and bake for 50-60 minutes or until the terrine is firm and the juices run clear when pierced with a skewer.
Uncover and return to the oven for a few minutes to lightly brown the top. Carefully remove from the water bath and place the terrine in another dish to catch the liquid that will spill out. Cover with a double piece of baking paper and put a chopping board on top. Weigh it down with heavy cans and leave to cool. Remove the weights and board, cover with plastic wrap and refrigerate overnight.
To serve: Run a knife carefully around the edge of the terrine and invert it gently onto a plate or board. Slice with a sharp knife and serve with crusty bread and butter. Serves about 10
Cook’s Tip: Choose mince with a reasonable fat content as low fat mince will result in a dry terrine.