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Chicken liver terrine with rosemary

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Ingredients for 1 servings:

  • 300 g chicken liver(s), washed and dried
  • 80 g butter, soft
  • 4 rosemary sprigs
  • 2 tbsp port wine
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 30 minutes

as an aperitif on toast

Melt 20g of butter in a pan. Once foamy, add the liver and 2 rosemary sprigs and fry for 5 minutes. Ensure the liver remains pink. Add the port wine to the pan and, after 3 minutes, season the liver with salt and pepper. Let everything cool in the pan. Remove the rosemary, toss the liver with the pan juices and the remaining 60g of butter. Place a rosemary sprig in a terrine, pour in the liver pâté, smooth it down, and top with the remaining rosemary. Let the terrine rest in the refrigerator for 24 hours before eating. Serve the terrine on toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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