Description
The name of the French dish "terrine" comes from the rectangular refractory shape with a lid, in which was preparing the dish. Terrines are vegetable, meat and fish. The form is filled with ingredients according to the recipe, close lid tightly and put in the oven. By the way, as a form you can use any suitable container, such as a form for baking the cake. Ready the terrine is cooled, cut into slices and serve with bread. Keep the terrine wrapped in parchment paper, cut it close with cling film so he is not dark and not weathered. This dish is perfect for a snack, Breakfast, picnic and dinner party, as a cold snack. Recipe found in last year's magazine "Tasty and healthy".
Ingredients
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Beef
800 g
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Turkey
250 g
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Pork
200 g
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Brisket
300 g
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Apple
1 piece
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Cognac
5 Tbsp
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Lemon juice
0.5 piece
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Salt
-
Black pepper
-
Berry
1 tsp
Cooking
Game meat and pork very finely with a knife. It is very important to chop the meat, not mince. The pies are delicious pieces of meat that retain the juice. A meat grinder not only grinds, but crumples. Hack is better than a heavy knife. If You are not able to chop meat, then select a meat grinder, grate with the largest holes.
The brisket and the Turkey mince.
Apple cleaned from the core and peel, cut into small cubes. Juniper crushed in a mortar (how can smaller). Mix in a large bowl, all kinds of meat, Apple, juniper. Pour whiskey, juice of lemon, pepper black pepper. Very carefully knead the mince with your hands for ten minutes. Cover with plastic wrap and place in refrigerator for 8 hours. I removed the night.
Then salt and put in a rectangular cake pan. I have in addition turned out two small tins. Close the shape of a triple layer foil (as tight as possible).
To place the mold into a deep baking tray and pour enough water so that it reached the middle of the form with a terrine. Put in preheated oven to 160-170 degrees for 2 hours. Make sure that the water level did not drop below 1/3 of the form, add some cold water. Of the finished pâté should run clear juice, and the walls terrina have to move away from the form. All that excess juice to drain. Cool the terrine and refrigerate for 24 hours. Store in greaseproof paper in the fridge.
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