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.
Come for the cheese, stay for the stories, and celebrate the best of British artisan tradition in an atmosphere rich with flavour and community.
This one-day course will allow you to explore every part of a pig, from nose to tail. As well as learning practical knife skills and butchery techniques, you will also gain a fascinating insight into the journey of a pig from farm to table.
Swap scrolling for a day packed with cooking and creativity this October half-term with The School of Artisan Food and the Harley Foundation.
