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Chicken liver terrine wrapped in bacon

Chicken liver terrine wrapped in bacon

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Preheat the oven to 200 C

Melt the butter in a large pan over low heat. Put the onion and cook it until it becomes transparent. Don't burn it.

Add the liver, increase the heat and brown it a little on the surface. Inside it remains undone.

Take the pan off the heat, put the brandy and flambe it. Wait until the flame passes, tilting the pan in all directions. If you use Alexandrion brandy, as I did, the flame will be very small. I better use something stronger.

Put the pork in a food processor (or with a mincer), then the onion mixture and mix a little. It doesn't need to come out like a paste, bigger pieces can remain.

Pour into a large bowl and mix in eggs, sour cream, spices. Match salt and pepper. Put the thyme branches. It can be put and cut into small pieces, but my husband doesn't like it, so I put it whole so he can take it out easier. Homogenize well.

Wallpaper the shape of the cake with slices of bacon. Pour the liver composition inside and smooth it. Cover everything with aluminum foil.

Now we take a water bath. Put the cake form in a deeper tray, but not very large. Bring water to a boil. Fill the tray with water so that it is half the height of the cake tin. Put everything in the oven, being careful not to pour boiled water. MARE GRIJA

Bake for 2 hours. Remove the foil and bake for another 30 minutes. Remove from the oven and leave to cool completely. Refrigerate for at least 4 hours before removing the pate from the pan. It is eaten cold.

In fact, what is terrine, what is pate?

Pate, as we know it, is a paste of liver (chicken, goose, duck or even beef or pork), most often combined with meat and fat (pork, duck or goose, depending meat), seasoned and flavored, then cooked in a steam bath or oven.

Maybe one of the most famous meat pies is the famous pâté de foie gras. Under French law, duck or goose liver, most often forcibly fattened, can be called foie gras, a process called gavage, which aims to increase the volume of that bird's liver. The simplest foie gras pâté recipe is based on the oversized liver, seasoned with salt, pepper, Sauternes or Armagnac. Put everything in a special bowl, usually made of terracotta, and cook in a bain-marie, at low temperature, for about half an hour, depending on the quantity. Basically, the liver melts easily and the fat in it will envelop the preparation, so it will be sealed and safe longer. Leave to cool for at least a day, but when serving, remove at least a quarter of an hour before.

A common and well-known recipe in our country is chicken liver pate, with butter, caramelized onions and spices.

Terinese they are also made of meat, but this time we are not talking about the liver, but about different types of meat, with different textures. It all starts with raw meat, cut, sliced ​​or coarsely mixed, combined with caramelized onions and other vegetables and cooked in bain-marie, sealed with fat or grape or berry jelly. We could say that it looks very much like our lamb liver, but think that it can be made in a wide variety of meats and combinations. The ones made from game - pheasant, deer rabbit or deer are very precious. The spices used are extremely varied. For example, in pheasant terrine we find pistachios, port wine and nutmeg, while in rabbits there is no shortage of cognac and candied fruits are also used.

To understand how attached the French are to their traditional products, even to something as mundane as a pate or a terrine, in 2013, Breton pate joined the very short list of French meat specialties recognized as Protected Geographical Indication (PGI) ). To be allowed to bear this name, it must be made in one of the historical departments of Brittany (Côtes-d'Armor, Finistère, Ille-et-Vilaine, Loire-Atlantique and Morbihan). One of the original characteristics of the Breton pate is the so-called "hash grain", the coarse cut, which gives it that rustic character.

Not only the French have these meat dishes. The Germans call them Leberkäse, which in our country sometimes appears under the name of curd. Even cozonac, given the way it is cooked. If French terrines are usually eaten cold, Leberkäse can be eaten and immediately removed from the oven. But it is usually a sausage, served in buns, with mustard and pickles.

If you are wondering what was the purpose of producing these dishes, it is not very difficult to guess. It was a way of preserving meat, just as we have meat and sausages for garnish, or smoked. The salamis and hams appeared in the same idea, more or less salted and dried in drafts.

With the advent of modern preservation in the early nineteenth century, things became much simpler. Conservation was needed at the time to feed the armies, and Napoleon was in dire need of such a method, so he launched a competition. Thanks to him, we now have modern cans. But better and better are a pate or a homemade terrine!

Prepare the terrine

First we prepare the meat. We cut the chicken breast into 1.5 cm thick and 5-6 cm long strips. Put the meat in a bowl then add: 1 clove grated garlic, pepper, oil, also grated ginger, soy sauce, and if necessary a little salt. Mix well and leave for 1 hour in the cold.
Meanwhile, prepare the mushrooms. We cut them into slices. Put a little oil in a pan, then finely chopped onion. Leave for 2 minutes, add the mushrooms. Let them simmer until all the juice left by them evaporates. Add salt, pepper, grated garlic and fresh parsley. Leave it on the fire for another minute, then put the mixture aside.

For the preparation of this terrine we need a cake form, size 25/10 cm. First we put in the form of aluminum foil, to exceed the edges by 10 cm, then we put food foil, as well as size. We put the slices of bacon in shape, see photo.

Then follows a layer of chicken breast, alternating with one of mushrooms, continue until we finish the ingredients. We hydrate the gelatin in 50 ml of cold water. In the pan where I hardened the mushrooms I put 75 ml of water and put it on the fire. When it started to boil I put it aside. I added gelatin and poured it carefully over the terrine. With a spoon I lightly pressed the terrine. Then I covered it with the ends of the bacon slices.
I closed everything as well as I could with the food foil, then with the aluminum foil. Be careful that everything is well covered and without cracks. The bowl with the terrine is placed in another tray. Fill with water up to half the shape.
Put everything in the preheated oven at 160 degrees for 1 hour and a half. After the time has passed, we take it out of the oven, out of the water, and put a weight on it. I used a 1 l bottle of water.
After it has cooled, put it in the fridge overnight. On the 2nd day, slice it with a sharp knife. Serve cold, with pickles. Enjoy!

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As I had the urge to cook this weekend, I tried pork lard wrapped in bacon, inspired by a recipe from a cookbook of mine. The terrine is a meat cake made of cut or ground meat, baked in the oven and served at room temperature. The name "terrine" comes from the rectangular ceramic pot in which the meat cake is cooked. This time I tried a simple recipe, but I will definitely try other variations that contain liver or nuts, etc. I hope you enjoy!

1 kg of minced pork
slices of bacon (I put about 16)
2 onions
4 cloves garlic
2 eggs
2 slices of bread
green parsley
fresh oregano
salt pepper

How come:

In a bowl, mix the minced meat with the chopped onion, crushed garlic, eggs, breadcrumbs, chopped greens and spices and mix well, forming a paste similar to that for meatballs.

In a small rectangular tray, place slices of bacon on the walls of the form, leaving a piece of about 6 cm on each side to hang, as below:

Place the meat paste over the bacon, press it with a spoon and level it nicely.

After leveling the meat nicely, cover with the hanging bacon strips and make sure it is well covered (if necessary, put some more bacon on top)

Cover the cake tin with foil and place it in a larger tray that you fill with hot water that reaches half the shape of the cake and put in the preheated oven at 170 degrees (be careful not to burn with hot water ) and let it sit for 1 hour and 45 minutes in a bain marie.

This way the terrine will not brown. If you want it to brown a little on top, you can leave it for 5 minutes without foil on the grill position. The terrine is ready when you put a toothpick in the center of the cake and the juices that come out are clear. When it is ready, carefully remove the form from the tray and drain all the juice that has formed and let it cool a little.

Cover the tray again with foil and place some weights on top to press the terrine. (It's good if you have another similar shape of cake in which to put some cans, or other weights)

Let it cool and then put it in the fridge with the can tray, to press very well. It is preferable for the tray to stay in the refrigerator for at least 6 hours, or overnight.
When we take it out of the fridge, we turn it over on a plate and cut it into slices.

Serve with salad of vegetables, or with various sauces according to preferences. It goes perfectly for breakfast or a light dinner. Bon appetit!

In the weekend I was in the mood of cooking, so I tried the Pork terrine wrapped in bacon, inspired by a recipe that I found in one of my books. Terrine is a forcemeat loaf cooked in the oven that you serve at room temperature. The name "terrine" comes from the ceramic dish in which the loaf is usually made. This time I tried a simple recipe, but I'll definitely try out some other variations of terrine in the future, some with nuts, or liver, etc. Hope you enjoy!


Chicken and pork terrine

Terina (terrine) specific to French cuisine is an elegant appetizer for a cold buffet. There are a multitude of recipes, one more special than the other and each one is a real royal for a meal with family or friends on a special occasion.

It takes some time to prepare, but as a methodology it is relatively simple to prepare. It's a treat served with a salad and pickled cucumbers in vinegar! Here is a variant of terrine with chicken and pork / beef mixture that I served on New Year's Eve.

Method of preparation:
We need minced chicken and pork / beef. We put each one in a bowl.

Put the butter and olive oil in a pan on the fire and sauté the finely chopped onion. Add the wine a little when needed and leave it on the right heat to become glassy. Add the finely chopped and finely chopped garlic cloves at the end. Leave for only 30 seconds, then set the pan aside to cool.

Meanwhile, grind the peppercorns and coriander seeds with a mortar in a coarse powder.
The cooled onion is divided in two and added in the two bowls with rudder.

Add the spices equally over the pork and chicken, nutmeg, chopped fresh parsley and a tablespoon of cognac. Mix best with your hands, then taste if you need more salt or pepper, according to everyone's taste.

Chicken terrine with bacon and cranberries

Chicken terrine with bacon and cranberries from: chicken breast, boneless chicken legs, onions, slices of bacon, butter, brandy, eggs, salt, black pepper, dried cranberries, rosemary, nutmeg.


  • 1 kg chicken breast
  • 500 g boneless chicken legs
  • 2 onions
  • 250 g slices of bacon
  • 50 g butter
  • 50 ml brandy
  • 2 yolks
  • salt
  • ground black pepper
  • 50 g dried cranberries
  • rosemary
  • grated nutmeg
  • raw or granulated garlic

Method of preparation:

Put the chicken legs through the mincer and cut the chicken breast into one finger-wide strips, which you sprinkle with salt and pepper. Peel an onion, finely chop it and fry it in a little melted butter. Mix the minced meat with the yolks, spices and salt to taste, mix well and add the hardened and cooled brandy and onion.

In a cake tin, place the slices of bacon so that they pass over the edges of the tray. Over the bacon put a layer of minced meat, sprinkle cranberries, put another layer of minced meat, chicken breast strips, cranberries and minced meat, which you cover with the edges of the slices of bacon.

Cover the tray with aluminum foil and place it in a bowl of water. Put them together in the oven for 2-3 hours, over medium heat, pricking the foil in several places. When it's ready, let it cool in the form, then turn it over on a plate.

Recipe for chicken liver with plum in bacon and dates with goat cheese

It fits perfectly on a plate with appetizers, these delicious chicken liver with plum in bacon and dates with goat cheese!

Chicken liver with plum in bacon and dates with goat cheese

The livers are very tasty and effective, especially served with the delicious dates with goat cheese!

The recipe for chicken liver with plum & bacon and dates with goat cheese, is a recipe ancient Dacian, prepared by the competitor Adrian Bartoș & icircn culinary show Chefs with knives,

Chicken Liver Recipe with Plum & Icircn Bacon and Dates with Goat Cheese - Ingredients:

  • 500 g chicken liver
  • 250-300 g thinly sliced ​​bacon
  • 200 g prunes
  • 100 ml of milk
  • 1 tablespoon olive oil
  • salt and pepper
  • 16 dates
  • 150 g of goat cheese
  • 1 clove of garlic
  • 1 bunch of parsley
  • salt and pepper

Chicken Liver with Plum and Bacon and Goat Cheese Recipe & ndash How to Prepare

We wash the livers and clean the skins. We put milk in it and let it set for an hour.

take prunes and we put them in a bowl of lukewarm water for easy hydration.

out chicken livers of milk and & icirci let drain.

I sprinkled salt and pepper on them. To drain the livers, cut the hydrated plums into 2 halves.

We take the slices of bacon and wrap each of them in a roll and a half of a plum in the form of a roll. We catch the toothpick rollers so they don't fall apart.

Prepare an oven tray with aluminum foil and place the liver rolls with plum and bacon in it. & Icircncingem oven to 180 degrees. Sprinkle the liver & bacon rolls with a little olive oil and put the tray in the oven to brown. From 10 & icircn 10 minutes we look at the livers and sprinkle them with juice from the tray that forms, so that it does not dry out.

When they have browned, take the livers out of the oven and place them on a plate. We take out the toothpicks that helped us keep the roll open. They can be served with any garnish.

2 more plums are added to the tray to leave their aroma in the juice, and the juice left in the tray is used by sprinkling the livers for flavoring and tenderizing.

Prepare dates with goat's breast.

Take the parsley, wash it and finely chop it. Put the garlic on a grater and mix it all with the goat cheese. Add salt and pepper and fill the dates with the resulting mixture.

An easy to make dish, very tasty. It can replace the liver for those who do not love lamb, but you can serve it in any season.


200 g minced pork and beef
200 g minced turkey meat
1 medium onion
100 g chicken liver
200 g bacon
1 or fresh
1 or boiled of strong consistency
1 link parsley
1/2 teaspoon thyme
1/2 teaspoon cumin
2 tablespoons brandy
2 tablespoons wine

Put the meat, chopped parsley and egg, chopped onion in a bowl, season with salt and pepper, thyme, cumin and mix until the meat paste is homogenous.

Put slices of bacon in a heat-resistant dish. Over these we arrange layers of minced meat, chicken liver, boiled egg grated through a small grater, and meat, so that at the end we wrap everything in bacon. Put everything in the oven at 200 ° C. After 15 minutes, sprinkle with brandy and wine, cover with foil and bake again for 45 minutes.

The meat will leave juice and will boil in its own juice. If it does not drip (it does not evaporate due to the foil, you can drain this juice 15 minutes before removing it from the oven, but leave some of this liquid on the bottom of the pan).
After 45 minutes, take the foil and let it brown if necessary.

Rat terrine

Rat terrine from: duck breast, smoked bacon, chicken upper legs, garlic, chicken liver, allspice, juniper berries, parsley, brandy, wine, chicken soup and butter.


  • 1 duck breast with skin and bone (about 300g)
  • 300 g slices of smoked bacon
  • 300 g upper legs of chicken, without boned skin
  • 500 g of chicken liver, cleaned
  • 1/2 teaspoon chopped garlic
  • 1 teaspoon ground almonds
  • 1 teaspoon juniper berries, grated or crushed well in a mortar
  • 1 tablespoon chopped parsley
  • 2 tablespoons brandy
  • 100 ml of dry white wine
  • 500 ml chicken soup
  • a little butter, for oil

for serving:

Method of preparation:

Carefully remove the skin from the duck breast, then manually chop everything, including the skin, very finely. Keep 12 slices of bacon to wallpaper the shape. Cut all the remaining meat and slices of bacon into 1cm thick pieces. From the less fatty pieces, keep 100g of chicken, 250g of liver, half the amount of meat and duck skin. Place everything next to the chopped bacon.

Put the remaining meat in a food processor (or pass it through the mincer) and mix until you get a paste. Transfer to a bowl and add the garlic, allspice, juniper, parsley, brandy, wine and soup. Mix well and incorporate the minced meat by hand. Let everything marinate overnight.

Preheat the oven to 180 ° C / gas 4. Grease a form of terrine (or cake) with a capacity of 1.5 l with butter. Cover it with slices of bacon, leaving them to hang over the edges. Shape the meat mixture, then fold it with the remaining slices of bacon and the parts that hung over the edges.

Cover the form with baking paper, then with aluminum foil. Put a folded kitchen towel in a tray and place the terrine over it. Pour enough hot water into the pan, close to the level of the form. Change the temperature to 160 ° C / gas 3 and put everything in the oven for 1/2 hour. Then let it cool in the pan for 1 hour. Take it out of the pan and let it cool completely.

Cut a strip of aluminum foil or a piece of cardboard to fit the shape and place it over the terrine together with 2 full cans. Refrigerate overnight. Carefully remove the terrine from the mold, wipe off the formed gelatin and serve sliced, toasted and cucumber cornice.


1. Saute the chopped mushrooms in a tablespoon of butter, with 1/2 teaspoon chopped rosemary, until it changes color.
2. Boil the potatoes with salt until you can easily penetrate them with a fork. Pass them as for puree, then add more salt (to taste), pepper, egg and parmesan.

3. Spread the bacon strips on a baking sheet, side by side.

4. Then place strips of bacon arranged upside down, weaving them among those already placed, alternately lifting them when you place a new strip.

5. Finally, you should get a large, braided sheet of bacon. Spread half of the amount of potatoes smoothly on this sheet, without going all the way to the edges.

6. In the mashed potatoes, form a groove, in which you place the mushrooms, which you cover with 4 thinly sliced ​​cheese.

7. Put the rest of the puree over the cheese and round the roll. Using the baking sheet, roll the preparation, bringing the edges of the bacon as close as possible to each other.

8. Tighten the roll well in the baking sheet, tighten it at the ends (like a candy) and put it in the oven in a pan for 30 minutes at 200 degrees.

Video: Φακή σούπα με συκώτι κοτόπουλου Εύκολο στο μαγείρεμα (July 2022).


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