Chicken Liver Terrine With Dukkah Recipe
Chicken livers are paired with leeks and dukkah in this intriguing chicken terrine recipe from Greg Malouf
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Terrine mold
- Terrine weight
- Plastic wrap
- Chef's knife
- Pastry brush
- Refrigerator
- Plate
Ingredients
- 1.2kg chicken livers, cleaned of sinew
- 5 baby leeks
- 3 pinches of fresh thyme
- 300g of prosciutto, thinly sliced
- 175ml of ghee, melted
- sea salt
- pepper
- 50g of roasted hazelnuts
- 8 tbsp of sesame seeds
- 4 tbsp of coriander seeds
- 3 tbsp of cumin seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp of white wine vinegar
- 1 drop of honey
- 2 tbsp of extra virgin olive oil, plus extra for finishing
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