Pork and beef terrine

Category: Meat dishes
Pork and beef terrine

Ingredients

Pork, chopped finely chopped 500 g
Minced pork 500 g
ground beef 500 g
ham 250 g
Minced garlic 2 cloves
dry thyme 0.5 tsp
dry marjoram 0.5 tsp
ground nutmeg 0.5 tsp
dry white wine 0.5 cups
cognac or vodka 2 tbsp. spoons
Bay leaf 4 things
Long pieces of smoked ham, brisket, or bacon 10-15 pcs
chicken liver very finely chopped 100 g

Cooking method

  • What's ahead of us? Late autumn and small autumn holidays. 4 days of weekends, 4 days of brunches, lunches and dinners, and between them endless slamming of the refrigerator door. The habit of thinking ahead of time about the holiday weekend appeared long ago, and no food abundance can eradicate it. And, if earlier these thoughts were associated with solving the problem of where to buy something, to set the festive table, now I want to eat deliciously, and stand less at the stove on weekends. Almost all over the world there is a wonderful tradition of dining at a restaurant on weekends. All over the world, but not with me. And this has nothing to do with my ability or lack of ability to cook. It's a habit to eat at home. With newspapers, crosswords, walking around the kitchen, with the TV, with telephone conversations and other small things. So, I think about the holiday in advance.
  • Toss the pork, minced meat, salt, spices, wine, and cognac in a bowl. Cover and refrigerate for an hour.
  • Line the bottom with bay leaves in a rectangular shape, then lay the slices of ham in a layer. Put half of the minced meat on it, lay out the chicken liver, add another layer of minced meat on top and then the slices of ham.
  • Preheat oven to 150 degrees.
  • Place the dish in a deep baking sheet and pour halfway through the water. Bake the terrine for more than two hours, until it starts to fall off the walls. Pierce it in several places with a skewer: if clear juice flows out, it is ready.
  • Serve cut into slices, as cold cuts or on slices of bread.
  • Recipe from the site Cooking at home.


Tatjanka_1
500 gr. diced pork;
celfh As I understand it, mix it with two minced meat too, Yes?
Alim
I bake similar in a silicone mold in a microwave on a microwave-convection mode. I close the mold from above with another silicone mold. Very convenient (35-45 minutes, depending on the volume, to move away from the walls).
celfh
Quote: Tatjanka_1

celfh As I understand it, mix it with two minced meat too, Yes?
Yes, everything gets in the way, except for the liver and ham.
Quote: Alim

I bake similar in a silicone mold in a microwave on a microwave-convection mode. I close the mold from above with another silicone mold. Very convenient (35-45 minutes, depending on the volume, to move away from the walls).
I have some kind of fancy micra, but I’m with it, just warm up and bake potatoes. Something like that...
Basja
Girls, but my terrine didn't work out, not in the sense of taste, it falls apart when I cut it, and you didn't add anything to hold it together (gelatin or its substitutes?)
celfh
No, I'm not adding anything ... Maybe the pieces of meat are large? Well, as an option: it is not completely baked or cooled down ... I have no other options.
Basja
No, I didn't cut it large, I made the minced meat with a masher, it stood in the oven for 2.5 hours.
or cooled ...
, did not understand what this means, I put it on the balcony to cool down, and that it should be cut hot
celfh
Quote: Basja

and that it should be cut hot
In no case. Terrin must be cold
Basja
celfh thanks for the answers, I will try again.

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