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COOKBOOK: Fabulous Mince Recipes

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WARNING - video may be a little graphic for those who dont like liver. I love it and I dont have a problem cooking it! I was brought up with pate and liver has a similar taste.

I loved this terrine! Easy enough to make. It did take some time but the end result was delicious. Paul loved his cold , whereas I preferred my serving warmed up. Served with a green salad, it made the perfect lunch.




Serves 6

8-10 slices of bacon, rind removed

Olive oil

1 medium onion, chopped

2 cloves garlic, chopped finely

2 tablespoons ginger, chopped finely

1kg chicken mince

300g chicken livers

1 teaspoon of turmeric

1 teaspoon paprika

1 teaspoon garam masala

2 tablespoons parsley, chopped finely

2 tablespoons lemon juice

1 cup yoghurt, plain

2 large eggs lightly beaten

Pre heat the oven 180C.

Lightly butter a loaf tin, 27 x 10cm, and line with bacon rashes. Rashes must be long enough to hang over the edges.

Melt a little oil in pan and fry garlic the onion until soft. Add ginger and fry for a minute. Set aside.

Mince the chicken (if not already minced).

Mince the chicken liver and add place it along with the chicken mince, in a deep large bowl. Add herbs and spices, and yoghurt & egg and combine well.

Please mixture inside the tin and distribute evenly in the loaf tin. Fold the hanging bacon over the terrine to enclose the mixture., cover with foil and place in a baking dish. Place dish into a deeper and larger casserole dish.

Pour enough water that it comes half way up the loaf tin. Carefully place casserole dish in oven and cook for for approx. 50mins - 1 hour, or until juices run clear when pierced with a skewer.

Remove from the oven and be sure to remove loaf tin carefully from the casserole dish, take to the sink , remove the foil & pour out excess juices.

Place back onto the bench, cover with new foil. Place something heavy on the terrine to compress it. Refrigerate over night.

When ready, remove heavy object (I used potatoes) Take a plate that resembles the same shape as the tin. Take a knife and and lose the sides. Place the plate over the terrine and flip over.

This is now ready to be eaten hot or cold.

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