Chicken waste terrine

Enough for 8

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• 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.

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2 Line a 22 cm x 11 cm bread pan with 250 g bacon (keep a few strips aside for topping).

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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.

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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.