Terrine of sweet pepper

Description

Recipe found in the magazine "School of Gastronome". Very it interested me. Prepared and was pleasantly surprised. It was very tasty. Festive dish.

Ingredients

Pepper

6 piece
Beef liver

500 g
Onion

2 piece
Carrots

2 piece
Garlic

2 tooth
Chicken egg

2 piece
Mushrooms

400 g
Walnuts

50 g
Green onions

1 coup
Parsley
Salt

Cooking

Preheat the oven to 200*C. wash the Peppers, cut into 4 or 6 pieces (depending on their size), remove the core and seeds. Grease with vegetable oil and bake in the oven for 20 minutes.

Transfer to a bowl, tighten the film and leave for 10 minutes. Then peel.

Onions, carrots and garlic clean. Deverticalized onion, carrots - julienne, chop the garlic.

Mushrooms, cleaned, cut into slices. Nuts grind. Eggs cut into small cubes or mash with a fork.

Fry the onions in vegetable oil until transparent.

Add the carrots, cut into strips. I added a piece of celery root, cut into strips (well, I love it, everywhere pop!!!)... all together fry until the vegetables are soft. Add the garlic and cook for another 30 seconds. Decant the excess oil and put the vegetables in a bowl.

Liver wash, dry and cut into small cubes. Fry, stirring occasionally, until tender. Put on paper napkins.

Mushrooms fry in vegetable oil until evaporation of liquid.

Mix liver, vegetables, mushrooms and eggs. Add the chopped green onions.

I also added diced canned pickles.

A suitable bowl, cover with cling film so that the edges hung out. With a sharp knife to do in the film punctures. Put the pieces of pepper with the narrow end towards the center.

On pepper put half of the liver salad and seal it with a spoon.

Spread a layer of red peppers.

Then place remaining salad

and close it with a layer of yellow peppers.

Cover the terrine with the ends of the film. Put a flat plate upside down (I put the lid on the plastic container) and put a small cargo. Put into the refrigerator overnight.

The next day to expand the film ends, merge the separated juice, if any. To turn the terrine onto a flat serving platter, remove foil. Garnish with greens.

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