Chicken liver and asparagus terrine

Tender chicken livers bring their incomparable flavour to this rich chicken terrine layered with asparagus spears and wrapped in prosciutto.
Chicken liver and asparagus terrine
1H 45M



1.Preheat oven to 180°C/530°F. Oil 1.5-litre (6-cup) ovenproof terrine dish.
2.Line base and sides of dish with prosciutto slices, allowing 7cm (2½-inch) overhang on long sides of dish.
3.Heat 1 tablespoon of the oil in large frying pan; cook onion and garlic, stirring, until onion softens. Stir in cream; transfer to medium bowl.
4.Heat 1 tablespoon of the remaining oil in same pan; cook mushrooms, stirring, until browned. Stir in cheese; transfer to another medium bowl.
5.Heat remaining oil in same pan; cook liver, stirring, over high heat, about 2 minutes or until browned, but not cooked through. Drain on absorbent paper.
6.Add liver and chicken to onion mixture in medium bowl; stir to combine. Spread one-third of the chicken mixture in terrine dish; arrange asparagus on top. Cover with another third of the chicken mixture; top with mushroom mixture, then top with remaining chicken mixture. Fold prosciutto slices over to cover chicken mixture.
7.Bake terrine about 1 hour or until chicken is cooked through. Remove from oven; drain juices from dish. Stand 20 minutes in dish before slicing.

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