Two terrines to choose from

Category: Cold meals and snacks
Kitchen: french
Two terrines to choose from

Ingredients

for meat terrine:
minced meat (pork-veal, mince 2-3 times) 650 gr.
... chicken fillet (cut into 3 cm thin strips) 200 gr.
chopped pistachios 50 gr.
small whole mushrooms 150 gr.
cream (fat content does not matter) 150 gr.
cognac or brandy 70 gr.
small onion - grate 1
chicken liver (lightly freeze and chop as small as possible) 150 gr.
eggs (beat with a fork) 3
smoked bacon (cut very finely) 100 g
candied oranges (cut very finely) 60 gr.
salt, pepper, a little ground nutmeg, colored peppercorns, coriander, bay leaf, rosemary (I have a sprig)
vegetable terrine:
eggplant (cut lengthwise 0.5 cm thick.) 900 gr.
green fleshy pepper (cut into rings) 150 gr.
1 red pepper (cut into rings) 100 g
tomatoes (cut into rings) 150 gr.
large onion - chop very finely 1
garlic (pass through a press) 3 teeth
tomatoes (peel and grate 150 gr.
chopped walnuts 2 tbsp. l.
olive oil 50 ml
salt, pepper, a little oregano, parsley
for meat terrine form 30x7x10 oiled
for vegetable 20x12x10

Cooking method

  • meat terrine:
  • add liver, onion, nutmeg, salt and pepper, bacon to the minced meat and mix very well (you can do this in a food processor)
  • add eggs and beat well again (knead).
  • gradually pour in the cream and brandy - knead.
  • line the terrine mold (I used for the cupcake) with bacon.
  • place a little more than half of the minced meat, press the mushrooms into it.
  • roll the chicken fillet in pistachios and place in even rows on top of the minced meat.
  • add candied fruits to the remaining minced meat and mix well, cover the chicken pieces with it.
  • after adding each layer, you need to lightly pat with your palm on top so that there are no voids in the finished terrine and the layers are evenly spread !!!
  • place bay leaves, pepper, coriander and rosemary on top of the terrine and cover with foil.
  • bake by placing in a baking sheet with hot water (water should cover 1/3 of the terrine dish) and covered with newspaper (water will not gurgle) in an oven preheated to 190-200 "C for 1 hour.
  • remove the foil. carefully drain the released liquid and bake in no water for another 30-40 minutes.
  • Cover the finished terrine with foil, place a load on top (I have a 1 kg bag of salt, when it cools down, put it in the refrigerator.
  • vegetable terrine:
  • stew onion and garlic in oil for 2-3 minutes, add tomatoes and simmer for another 10 minutes until the liquid is almost completely evaporated, add nuts, salt, pepper, oregano and let it brew a little, add parsley.
  • line the eggplants on a baking sheet covered with baking paper, grease and bake, line them with a dish (just like in a meat terrine), lightly salt and pepper.
  • on top, place tomatoes and peppers cut into rings, lightly salt and cover with onion, nuts and tomato sauce.
  • again line the tomatoes and peppers with rings.
  • top with the remaining eggplants.
  • wrap in foil and bake in a preheated oven at 190-200 "C for 25 minutes, remove the foil and bake for another 20 minutes.

The dish is designed for

12

Time for preparing:

150

Note

... what can I say, I like both terrins, and you make your own choice!

Two terrines to choose from

Two terrines to choose from

Two terrines to choose from

Medusa
Brilliant recipes!
And they will not go with me "at choice", but like Vova with Dima, the engine: one in advance, then the other.
celfh
Natasha! As always flawless and on time
natapit
thanks girls !!! with interlayers in the meat terrine, you can vary - you can make an interlayer of vegetables, you can not put the liver in the minced meat, but make an interlayer of it ..... in general, a lot of room for imagination!
the same with vegetable terrine, it can be made from zucchini, potatoes, carrots ...
Zhivchik
What an interesting dish.
natapit, thanks for the recipe.
Only I didn't know what terrin was, but a very good song is spinning on my tongue.

natapit, this is for you:


natapit
Terrine (fr. Terrine) - a dish of meat or fish, in the form of thin slices - bread. The term Terrine is also known as soup soup in France and other countries. Terrines are prepared from minced meat, fillets of red and white fish, adding cheese, vegetables and spices. (Wikipedia)

Well, you made me laugh! now I sit humming this song!
Zhivchik
natapit, thanks for the info!

Quote: natapit

now I sit humming this song!

I knew, I knew ... now I'm not the only one humming such a good song.
natapit
Tumanchik
Thank you very much Natasha for the meat terrine recipe. Insanely delicious and table decoration. Instead of candied fruits, I used dates, which I laid out in mosaics. Instead of pistachios - peanuts. And so that there were no creases on the line of chicken fillet, the fillet was rolled in peanuts and sprinkled with gelatin. The plastics were flat and did not share. Fresh champignons. I will definitely repeat.
Two terrines to choose fromTwo terrines to choose from

natapit
Wow! what a handsome man!
Tumanchik
Quote: natapit

Wow! what a handsome man!
And again I praise your terrine! This time I, as a "pro", took into account all my mistakes and terrine in general broke all records in the speed of eating! My gratitude to you has no limits!

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