Enough for 8
- 500 g streaky bacon
- 2 small Savoy cabbages
- 150 g chicken livers, trimmed and diced
- 150 g chicken hearts, cleaned and diced kidneys?
- 150 g chicken stomachs (gizzards), cleaned and diced
- 200 g pork mince
- 200 g pork loin chop, diced
- 2 eggs
- 4 sprigs of fresh thyme, chopped
- handful of parsley, chopped
- zest of 1 orange
- 2.5 ml (½ t) salt and ground black pepper
1 Heat the oven to 160 ° C.
2 Line a 22 cm x 11 cm bread pan with 250 g bacon (keep a few strips aside for topping).
3 Cutting off the leaves of the cabbage and cook for 2 minutes or until tender in water. Remove from the water and plunge into ice water.
4 Place a layer of cabbage leaves (only half) on the bacon in the bread pan.
5 Mix the chicken livers, -kidneys and -gizzards, pork mince, pork chops, eggs, thyme, parsley, orange zest, salt and pepper in a large mixing bowl.
6 Chop the remaining bacon finely and add to the chicken mixture.
7 Fill the bread pan halfway with the chicken mixture. Place a layer of cabbage leaves on top and fill with the remaining chicken mixture. Cover with a layer bacon on top.
8 Bake for 1 hour and 30 minutes or until a skewer comes out clean.
9 Turn out the terrine and put slices on layer lettuce. Serve with mustard and pickles.
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