Henry has been obsessed with the liver chapter in this book for some time now. I have been hearing a lot of, "When will you be buying some liver Mum?" and, "Which liver recipe are you going to do first mum?" Needless to say Henry was THRILLED to learn that the terrine was to have a generous handful of chicken livers thrown in. So the new question last week was, "Are you sure we will be able to TASTE the liver in there Mum?" I know I say it a lot, but I am so proud of my gastronomically adventurous children! At least I can be fairly sure they won't be taking their girlfriends on a first date to Maccas.
I had the choice between chicken and rabbit to put in this carnivores dream of a terrine (along with the chicken livers and pork belly) and I could not resist choosing rabbit, knowing the flavour would be so much richer. Once the liver had been cooked (until it had just stiffened, who knew that was the gauge for nicely cooked liver?) and the onions stewed, I basically had to stuff everything together in my Nan's gorgeous terrine press.
With piles of fatty, yummy meat inside, and a few other bits of course, the terrine was then baked in the oven in a dangerous little water bath*. Then it was on with the specially designed clamp and into the fridge for a night of cooling.
Only time will tell.
*Not dangerous to most but I fear it's only a matter of time before one of these ends up all over my legs on its way out of the oven. Creative I am, co-ordinated I am not.