DropWorks Distillery
(Serves 4-6)
800g – Chicken Livers
400g – Minced pork
400g – minced game
6 Cacklebean eggs
6 garlic cloves (chopped)
2 banana shallots (diced)
600ml Madeira
100g diced apricots
100g chopped walnuts
1 bay leaf
Sauté the shallots, garlic and bay leaf
Add the Madeira and reduce to a syrup
Blend the livers until smooth
Mix all the ingredients in a bowl
Line terrine mould with pancetta.
Place wet mix in mould.
Fold the pancetta over the top.
Bake at 130oc for 2 hours.
Chill overnight
Slice and serve cold with a slice of Welbeck Bakehouse sourdough.
Fermentation and pickling can transform fresh, seasonal produce into delicious and nutritious staples that you can enjoy all year round.
Join Sally-Ann Hunt, on this one day course exploring the different methods and techniques of smoking and curing at home.
Impress friends and family with newfound BBQ skills after taking this course. You'll learn handy tips for firing up a BBQ and cook a tasty range of dishes on the grill.
