Chicken Liver Terrine With Dukkah Recipe

Greg Malouf's chicken livers recipe involves pressing the chicken livers into a terrine with dukkah, an Egyptian paste often accompanying bread and vegetables. Serve the chicken livers with a green salad for an elegant and delicious starter, brimming with Middle-Eastern influences.

Ingredients

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Chicken liver press

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

Dukkah

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

Dressing

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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Food processor or blender
Pastry brush
Terrine mould

For the dukkah, place the roasted hazelnuts into a tea towel and rub them with your fingers to loosen and remove as much of the skin as possible

50g of roasted hazelnuts

Place a pan over a high heat and add the sesame seeds to the dry pan. Shake the sesame seeds around in the pan until lightly toasted. Remove from the pan and allow to cool. Repeat this process with the coriander and cumin seeds

8 tbsp of sesame seeds
4 tbsp of coriander seeds
3 tbsp of cumin seeds

Use a food processor to blend the hazelnuts, seeds, salt and pepper into a dry crumb mixture. Be careful not to blend too much as this will release the oils and turn it into an oily paste

1 tsp salt
1/2 tsp black pepper

To cook the baby leeks, bring a pot of salted water to the boil. Wash the baby leeks, remove any rough outer layers and trim to the length of the terrine mould. Drop into the boiling water for 3 minutes, strain and refresh in ice cold water for 5 minutes. Remove from the water and place on absorbent kitchen towel until required

For the livers, place a large pan over a high heat. Add enough ghee to generously coat the base of the pan. When the pan begins to smoke, add the chicken livers (you may need to do this in batches) and sear on both sides until golden brown in colour

125g of chicken livers
35ml of ghee

Season with salt and pepper. After 2 minutes, remove the livers and place onto a wire rack to cool. Be careful not to over cook the livers or you will end up with a dry terrine

Line a terrine mould with 4 layers of cling film and then line with the slices of prosciutto, each piece slightly overlapping

300g of prosciutto

Place half the chicken livers at the bottom of the terrine mould, sprinkle with a tbsp of the dukkah and a pinch of chopped fresh thyme. Pour over 2 tbsp of the ghee and season

1 pinch of fresh thyme
sea salt
pepper
35ml of ghee

Place 5 leeks down the centre of the terrine, each one on top of the other, flatten and press into the livers. Cover with the remaining livers, then sprinkle with more dukkah and the remaining thyme. Pour over 100ml of ghee and fold over the cling film to seal

5 baby leeks
100ml of ghee
2 pinches of fresh thyme

Use a suitable template to fit into the terrine mould, sitting directly on top of the livers - cardboard or polystyrene will suffice. Weigh down with 4kg placed on top of the mould and refrigerate for 6 hours or overnight

For the dressing, combine the extra virgin olive oil, white wine vinegar and a drop of honey in a bowl

1 tbsp of white wine vinegar
1 drop of honey
2 tbsp of extra virgin olive oil

To serve, remove the terrine from the fridge and remove the weight. Remove the terrine from the mould by releasing the cling film at the top and agitating slightly to loosen. Cut the terrine into 2cm slices with a hot knife, being sure to remove all the cling film from each slice. Brush each slice of the terrine with the dressing and serve

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Greg Malouf

Born in Melbourne to Lebanese parents, Greg Malouf is a recognised authority on Middle Eastern cuisine.

Chicken livers pressed with dukkah

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