Terrine "Home"

Description

"Why "Home"?, - You will ask. Answer. Because it is made with simple, homemade and delicious products. And despite the fact that it's called "Terrine" (used to be called Pate), no special problems with ingredients there, everything is available, I would say – very accessible. But the taste, I tell You, stunning! Tender, flavorful, gorgeous pate – imagine a combination of tender calf's liver, mushrooms and smoked cheese... Presented? And now I propose to try this! The terrine turned out, of course, high in calories, but during the holidays before so yummy, I think it will be difficult to resist even for those who carefully monitors the extra inches!

Ingredients

Beef liver

1.5 kg
Heart

1 kg
Carrots

3 piece
Onion

2 piece
Vegetable oil

5 Tbsp
Salt
Black pepper
Fat

100 g
Mushrooms

500 g
Cheese

200 g
Parsley

10 piece
Bacon

300 g
Chicken egg

1 piece
Cream

200 ml
Thyme

0.5 tsp
Rosemary

0.5 tsp
Soy sauce

3 Tbsp

Cooking

First, put to boil a calf's heart in one piece, cook for 2 hours, a little prisolit. If you have the heart of an adult cow, you need to boil until soft. While cooking the heart, cut into big slices of liver, onions and carrots, quickly fry in vegetable oil in a deep frying pan (my wok), salt, pepper to taste. Then scrolled through a meat grinder liver with onions and carrots.

Then heart.

Then a piece of bacon (for juiciness future terrina). For those who fundamentally do not eat fat, you can skip this step.

Pour in the cream stuffing.

Cut the parsley (not too melchite).

Then small cubes cut sausage cheese, add it to the stuffing.

Add fried mushrooms.

Beat the egg, add soy sauce "Kikkoman", stir and add to the stuffing.

There also send the thyme and rosemary.

Carefully mix everything. I'm more salt is not added as the salinity give soy sauce and smoked cheese, and the liver with the heart we pricelevel, but you, if you like saltier, add more salt.

Now take the form in which we bake the terrine. I have rectangular. Just coat it with vegetable oil, vystelim the bottom and sides with strips of bacon so that they hung out and we could subsequently them the top to close our terrine. Spread plump stuffing in the form, close the top with strips of bacon. You should get something like this.

Close the top tightly form foil.

Then take a deep pan, put back the form with a terrine (I had stuffing enough for 2 forms, the second took a round glass, bacon not lined) and pour boiling water to half the height of the form. Put this design in a preheated 200 degree oven and bake for approximately 1 hour.

I readiness was determined by a glass form. When the terrine in her little zabolotivca, I turned off the oven. Next you need to retrieve the form from the terrine out of the oven. I cooled the terrine for the holiday table (which is in bacon, with foil) under pressure, so it was more dense and it would be convenient to cut. Put it right on top of the form foil glass cutting Board and on the Board - a jar of water. Because the form that I had filled to the top, smooth it clung very well. Cooled down on the balcony (the temperature was minus 3 degrees).

So, the output I got here is a terrine, cooled and extracted from shape (a piece already cut and eat before the photo shoot).

In form it looked like this.

Cut into slices and serve. Nice of the Christmas appetite, my dear!

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