Traditional Aga Christmas by Louise Walker

Author:Louise Walker
Language: eng
Format: epub, mobi
ISBN: 9781472934963
Publisher: Bloomsbury Publishing
Published: 2016-07-15T00:00:00+00:00

Chicken Liver and Cranberry Terrine with a Cranberry Confit

Make this excellent terrine in advance and serve it cold with salad and good, fresh crusty bread.

Serves 8-10

For the Confit

450g/1lb cranberries

110g/4oz caster sugar

300ml/½ pint red wine

2 tablespoons red wine vinegar

Finely grated rind and juice 1 orange

Place all the ingredients in a saucepan, stir and cover. Stand on the simmering plate and allow the mixture to come to the boil. Move the pan to the simmering oven and cook for 1 hour. Remove from the oven, tip into a dish and cool.

For the Terrine

225g/8oz streaky bacon, rind removed

500g/1lb 2oz chicken livers

500g/1lb 2oz minced pork

1 large onion, peeled and chopped

2 cloves garlic, peeled and chopped

2 tablespoons brandy

75g/3oz cranberries

4 bay leaves

Salt and pepper

Stretch all but 2 rashers of bacon with a table knife. Use the stretched rashers to line a 1kg / 2lb loaf tin. Dice the remaining rashers of bacon and mix with the chicken livers, minced pork, chopped onion and garlic in a food processor and whiz. Tip into a bowl and season with salt and pepper. Stir in the brandy and the cranberries.

Spoon the mixture into the lined loaf tin. Lay the bay leaves on top. Cover the top with a double layer of foil. Stand the loaf tin in the small roasting tin and pour round enough boiling water to come a third of the way up the sides of the loaf tin.

Hang the roasting tin on the bottom set of runners of the roasting oven and cook for 30 minutes. Move the roasting tin to the simmering oven for a further 2 hours. Remove the loaf tin from the roasting tin and press down the pâté with weights (I use tins from the cupboard) until cold.

Once cold, remove from the tin and serve sliced with the Cranberry Confit.

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