Terrine "Beef and Co."

Description

carrot-cheese crust.. tender beef (in a tomato & mayonnaise dressing) with chicken.. light sprinklings of peas and kukuruzka.. a few prunes soaked in brandy... sweet green pepper... of course, aromatic spices and spicy herbs very tasty and cold.. and hot .. like a snack.. and how hot

Ingredients

Beef

700 g
Chicken fillet

170 g
Chicken egg

3 piece
Carrots

2 piece
Cheese sausage

200 g
Flour

2 Tbsp
Tomato

3 piece
Onion

1 piece
Garlic

4 tooth
Cognac

50 ml
Prunes

50 g
Green peas

0.333 cup
Corn

0.333 cup
Cheese

150 g
Vegetable oil

1 Tbsp
Lemon juice

0.333 piece
Mayonnaise

2 Tbsp
Pepper pepperoni

1 piece
Cilantro

1 coup
Nutmeg

1 tsp
Salt
Black pepper

Cooking

to make the stuffing in a food processor or grinder for this: the beef cut into small pieces tomatoes to clear xorok, rinsing it with boiling water to peel the garlic, peel the onion wash cilantro and add salt, pepper, nutmeg, mayonnaise, one egg, lemon juice, olive oil grind everything into a smooth stuffing

the first prunes pour boiling water to it a little soaked, and then pour the brandy on 30-40 minutes of Cayenne pepper to clean serdtsevina and cut into strips

add in the mince and brandy and prunes, cut in small pieces, mix with a spoon

add peas and corn, stir with a spoon

cheese and carrots to grate on a coarse grater, add 2 eggs, pepper and flour, mix everything

form (1.5 liters) to lay a paper for baking, brush with oil, spread the bottom and sides evenly carrot and cheese layer

put half of stuffing on a layer of Cayenne pepper (lightly drown) then chicken, chopped in small pieces

the remaining mince and cheese to cut slices and put a layer on top of meat form tightly cover with foil

remove in a preheated 180C oven for two hours (15 minutes until cooked remove the foil so the top layer of cheese browned) !! in the bottom of the oven to put a baking sheet so there might be falling liquid and not dirty oven after two hours the oven off, and leave the terrine to cool in the oven when cool, gently remove from the mold and flip on a dish (paper removed)

decorate to Your taste Bon appetit! :) P. S. Can be served as a cold appetizer and cut off from the cold terrine thin slices, and can be as hot for this terrine should be reheated and cut into fat slices P. P. S. Instead of any beef, you can use Telelink will be even sweeter :)

Comments and reviews

Leave a comment or a recipe review