Festive Chicken Liver Terrine

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Festive Chicken Liver Terrine
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
381
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie381 kcal(18 %)
Protein12.04 g(12 %)
Fat25.02 g(22 %)
Carbohydrates26.35 g(18 %)
Sugar added0 g(0 %)
Roughage1.95 g(7 %)
Vitamin A2,038.9 mg(254,863 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.19 mg(10 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂1.05 mg(95 %)
Niacin7.78 mg(65 %)
Vitamin B₆0.6 mg(43 %)
Folate341.97 μg(114 %)
Pantothenic acid3.66 mg(61 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂9.44 μg(315 %)
Vitamin C14.21 mg(15 %)
Potassium334.35 mg(8 %)
Calcium32.02 mg(3 %)
Magnesium22.91 mg(8 %)
Iron5.77 mg(38 %)
Iodine0.94 μg(0 %)
Zinc1.77 mg(22 %)
Saturated fatty acids13.02 g
Cholesterol245.64 mg

Ingredients

for
8
Ingredients
¾ cup unsalted butter
1 small onion (finely chopped)
1 clove garlic (finely chopped)
¾ teaspoon salt
¼ teaspoon Black pepper
1 pinch grated Nutmeg
16 ounces Chicken liver
2 tablespoons Brandy
2 tablespoons cream (35% fat)
½ cup chopped Pistachio
For the topping
½ cup Red currant jelly
2 tablespoons lemon juice
1 ½ tablespoons water
½ cup dried Cranberry
½ cup golden raisin
How healthy are the main ingredients?
PistachioCranberrygarliconionsaltNutmeg

Preparation steps

1.
Heat half the butter in a large frying pan and cook the onion and garlic, stirring, for about 5 minutes, until softened
2.
Add the salt, pepper, nutmeg and livers and cook, stirring, for about 8 minutes, until the livers are cooked on the outside but still pink inside. Remove from the heat and stir in the brandy.
3.
Put into a food processor or blender, add the cream and blend until smooth. Tip into a bowl and stir in the pistachios.
4.
Spoon into a 750ml|3 1/2 cup loaf tin or terrine and smooth the top.
5.
Melt the remaining butter in a small pan, then remove from the heat and stand for 3 minutes. Skim off the froth from the butter.
6.
Spoon the melted butter, over the top of the terrine to cover the surface, leaving the white milky solids in the base of the pan. Chill for 30-40 minutes until set.
7.
For the topping: heat the redcurrant jelly in a small pan with the lemon juice and water until melted, then simmer for 3 minutes. Remove from the heat and stir in the fruit.
8.
Spoon on top of the terrine. Cover with cling film and chill for about 3 hours until set.