Pork and Chicken liver terrine ; Large cutting pies

Made it as a Christmas gift and nearly kept it. It pressed up nicely and was studded with sneaky little peppercorns to add a bit of spikey crunch and release a bit of fire into what can be a bit of a blandy, It generated its own jelly.
It was eaten in fifteen mins flat! All gone!! This and a big pork and chestnut pie with cranberry and apple topping!Good yuletide beer food!!!
Minced pork, chicken livers, smoked bacon, Butter, Whole peppercorns, a little goosefat,  a Slug of brandy.
Rough chop the livers and mix with the minced pork stir in the peppercorns and brandy, melt the butter and goosefat and add the brandy. Press into the bacon lined mould and cook a la bain marie covered loosely with tinfoil test temperature up to  plus 80oc cool and press overnight. Dip briefly in hot water to extract from mould and decorate with cranberries and bayleaf. Brush with aspic to finish.

A lot of cranberries about and the tree apples are still clamped and are keeping well so I used what I I had.this is a pork pie recipe from the raised pie section but with the addition of a layer of  cooked chestnuts and chicken  breast in the middle with a quite spicy seasoning. The jelly had gone in and the top had been added, there will be more jelly added before it is finished.

finishing the decoration of the pie with bay leaves and peppercorns. the bay leaves will lift off with the peppercorns after having imparted the flavour to the jelly. The terrine is lurking in the background

The aspic jelly is always worked just on the point of setting as it wont soak into everything if it is just at the point! You can still pour it but it sets quickly in the cold pie--The pie shoud be between 5c and 7c and kept that way until service.

Here's another terrine, this type generates its own stock which sets into a tasty jelly. I like the flavour that bay imparts , I feel it adds depth to the jelly.This was made with ham hocks and bacon the hocks cooked for 2 hours and stripped from the bone while still hot, then mixed with chopped pork belly and lemon zest, the main flavour comes from the delicious stock--The cooking liquor infused with thyme onion lemon and allspice  just a little pepper.

The Terrine was pressed overnight under a four pound weight.