Poultry liver terrine

Category: Cold meals and snacks
Poultry liver terrine

Ingredients

Chicken liver (turkey) 1 kg
Bulb onions 2 pcs.
Garlic 1 clove
Chicken eggs 4 things.
Cream 10% (or higher) 300 ml
Berry or citrus jam in terrine 5 tbsp. l.
Berry or citrus jam on terrine coating 350-400 g.
Whiskey (cognac or brandy) 50 ml
Grated nutmeg ½ tsp
Ground cloves 1 pinch
Ground black pepper ¼ h. L.
Salt 2 tsp
Onion oil
Additionally:
Baking dishes with a total volume of ~ 1.8 l
Foil

Cooking method

  • Liver (preferably not previously frozen) to clean from veins, slightly chop.
  • Finely chop the onion and sauté until soft.
  • Chop the garlic.
  • Liver, onion, garlic, eggs, jam (5 tablespoons), salt, spices and ⅓ cream puree in a blender, stir in the remaining cream and alcohol.
  • Poultry liver terrine Poultry liver terrine Poultry liver terrine
  • Preheat the oven to 175 ° C.
  • Pour the mass into portioned molds (there is no need to lubricate) and cover tightly with foil. Place the molds in a deep baking sheet and pour as much boiling water as possible into the baking sheet.
  • Poultry liver terrine Poultry liver terrine
  • Bake in the oven in a water bath for 1 hour at 175 ° C. Cool in the same place with the door ajar.
  • Remove foil from molds. From above (if desired), carefully remove the caked protein (gray bloom) and grease the surface with jam, a layer of about 0.3-0.5 cm. Greasing with jam will allow the terrine surface not to wind and darken, not to mention just a magical taste accent! Chill the terrine in the refrigerator for at least 2 hours.
  • Poultry liver terrine Poultry liver terrine
  • Serve with fresh bread!
  • Bon Appetit!

The dish is designed for

10-12 servings

Note

The following jams work well with terrine:
currant,
crimson,
cranberry,
lingonberry,
cherry,
assorted wild berries,
apricot,
orange

Sonadora
Arochka, there are no words!
I took the recipe into the bookmarks and went for the bib!
Arka
Quote: Sonadora

Arochka, there are no words!
I took the recipe into the bookmarks and went for the bib!
Thank you, Man!
The bib, of course, embroidered with your own hand?
Admin
Great! With jam, I really love these things! And if jam is also made with balsamic vinegar or tart red wine, the taste is super!
Arka
Thank you Tatiana!
My favorite accompaniment is orange jam! Unfortunately I was not at home, and I was too lazy to trudge to the store ..
If we do not have time to eat before buying or preparing an orange one, at least the last portion will be redone
Twist
Arochka, wonderful recipe !!! I took it to the bookmarks, I will definitely try your version.
Arka
Marina, thank you dear!
Drag, drag! Such a simple recipe, you don't need to mess around at all, that's why I like it
Omela


shl. Terrin is super !!!
Arka
Mistletoe, thanks! Especially for the bird!
natapit
oh, and you are delicious !!! : nyam: and I also love with onion marmalade mmm ...
Arka
Quote: natapit

I also love with onion marmalade mmm ...
onion marmalade? how to do it?
natapit
I will try to expose the recipe!
Arka
Quote: natapit

I will try to expose the recipe!
celfh
Quote: Arka

onion marmalade? how to do it?
Arch, they are different.
I have Such

Natasha is most likely different
But in all variants, onion marmalade, onion caramel is VERY tasty!

Arka
Tanya, thank you very much! 100% delicious! I will collect a selection of onion marmalade recipes!
It turns out that I make a similarity periodically for onion soup, but still not marmalade, but just caramelized onions
Arka
Aaaaaaaoooooooouuuuuuyyy yyyy! What a happy woman I am - the owner of Steba with these marvelous pots!
Now I'm just jealous of myself
Did today terrine on "Vegetables" for 10 minutes pressure 0.3; - it turned out great! So rosy inside! This means both time and pressure from tyut to tyut! Aaaaaaaaa! What magic pots! Fall away! Envious again! ..
Poultry liver terrine

Although this is what I was here for the whole HP with myself at night
Everyone is asleep already
Unless Timkina still does not embroider fuchsias somewhere ...

Yes! And thanks to Koffka for the reminder! And then I almost fried the liver
Tumanchik
Quote: Arka
What a happy woman I am - the owner of Steba with these marvelous pots!
Now I'm just jealous of myself
and I will not envy your terrine to do. because ..... I envy your Stebe
Antonovka
Arka,
And, what a super-yang - it is urgent to do it !!!! Thank you Natasha !!!!

I left the same proportions - did a kilogram of liver fit into 4 pots?
Borisyonok
Arka, Nata, and I went to envy you and myself! Really cool pâté cups! And the pate is in them in the refrigerator well and for a long time! It will be necessary to make a terrin in them, try it!
Arka
Yeah let's be jealous

Antonovka, I had 600 g of liver, after stripping a little less remained. Everything went in. I poured half-dipped boiling water over the pots. After the end of the program, you need to leave for 40-60 minutes (as it happens) to cool, then take it out, completely cool it and in the cold.
Katko
Arka, aaaaaa,
Why are you doing something ... all the excitement and terrine and shtebu and garshochki
Whoa, where else can I get such a liver ... the store life is real
I will quietly sigh at your beauty, and I will take you to bookmarks ... we can get lucky and find a good one from kind people
Thanks for the recipe
Arka
Why be so killed with a broom, katko,?
I took a liver in the store; the most common chicken liver, preferably chilled, but frozen will do
KoFFka
Nata, I've been waiting all year for NG to do it again! Last time everyone was shocked by the liver with jam, this year already prepared) The recipe is fantastic! Thanks again:)
And what, the staff has enough 10 minutes for 0.3? And then too lazy to fire the oven ... however, 1.8 liters in 4 cups will probably be processed for a long time.
Arka
Quote: Arka

I had 600 g of liver, after stripping a little less remained. Everything went in. I poured half-dipped boiling water over the pots. After the end of the program, you need to leave for 40-60 minutes (as it happens) to cool, then take it out, completely cool it and in the cold.
Koffka, look, I have already explained about the quantity and method.
10 min. Pressure 0.3 (!) + Cooling in the same bowl with water.

We eat a glass a day. They have the same volume of the most ordinary faceted glass
KoFFka
I thought 0.3 was no pressure at all. It just heats up and that's it. Therefore, I was surprised that 10min + time is enough for cooling.
And the volume is 200g, I had to measure it today. I did it in the oven because everything immediately fit into it. I just forgot in a year that they are increasing in size so much - there was no space left for the jam
Arka
The cook has the right to pick out anything, as much as necessary and from anything
KoFFka
I'm afraid if you follow this rule, the festive table may be left without dishes))) Especially if you cook at night, when I turn into a night priestess
Arka
Priestess
Sister!
With the inevitable coming you!
KoFFka
With already coming!
My favorite option is with cherry jam. Lingonberries and cranberries are also good :) As always, everyone is delighted
Arka
This time I also did it with cherry On the same wavelength ...
KoFFka
And this time we had some problems with the assortment. If there is jam, then strawberries or peaches and all Cherries (luckily for me) with lingonberries (all the rest) could hardly be found. There wasn't even an orange one. Or jam with a bunch of saher
Albina
Cool dish: liver with jam.
Arka
Albina, so this is a French classic!
Sometimes I don't add terrine to myself, but it's sacred to the sandwich!
Katko
definitely delicious ... like herring with gooseberry and orange jam
Terrine I haven't tasted prada yet, but I'm sure of extraterrestrial yummy
Arka
Herring ?! With jam ?!
From here in more detail
Katko
Quote: Arka

Herring ?! With jam ?!
From here in more detail
Oo, this is sooo tasty ... and sooooo simple))
I need gooseberry jam with orange, for sure everyone knows, everything is ground and boiled with a meat grinder .. aa there was a foil gooseberry
A piece of rye bread ... Borodino sales can be ..
From herring, options are possible: herring itself, salted hamsa, sprat goes well, sales of spicy salting ...
I am writing while, choking on saliva)))
A thick layer of jam is spread on a piece of bread, it is thick, does not drip and does not flow .. And right on top of it we put our fish product in a digestible and aesthetically pleasing method ...
We take a bite and enjoy the unique taste
Arka
Titetz! Killed on the spot!
Why can't you expose such a culinary recipe? kitsch rarity?
Katko
Arka, Nata, oh dy what is this recipe so ... a delicious sandwich is simple
And what else does anyone eat?))))
Yes, go for a hundred such recipes, there’s a bread maker, then you’ll start thinking about it, and here a hundred pages have already been written about it
celfh
I've been looking at this recipe for three years)) I want it, well, just really. One snag, there is no jam in the house, but a full refrigerator of lingonberries and blueberries. And I do not know how to cook jam (((
Katko
celfh, Tatyana, yes, they will immediately teach you to have master classes: friends: it seems to be a simple matter
celfh
Quote: katko
it seems to be a simple matter
will be studying!
Arka
Tatyana, you weld five minutes. Everything is quick and easy. If you do it with gelling sugar, then put sugar to your taste, all one will thicken. Well, if with the usual, then like 1x1 by weight they do. And boil it down to a pleasant thickness. In short, this is the same jam, only predominantly homogeneous - mashed or boiled into a spread. You bake such pies, but you can't cook jam ?! Coachman, don't make the horses laugh ...

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