Terrin is a dish originally of French origin, popular in other European countries. From the pasty paste known to us, these dishes are distinguished by a more varied texture and methods of preparation.
Tell you how you can cook terrines.
In the basic idea of cooking meat dishes are similar to the usual pates or casseroles. Recipes of "cold" terrines are also known, usually vegetable or fish dishes, they are prepared approximately as jelly. Filling of the main products with gelling liquid and congealing promotes better preservation of the dish.
Usually terrines are prepared in special oblong forms with a lid, using meat, fish, vegetables, mushrooms as a main component, to which some other products (eggs, cream, pistachios, spices, etc.) are added.
Products used for cooking terrines, ground into minced meat and / or cut into small pieces. Serve this dish, in any case, in a cold form.
Terrine of chicken liver - recipe
Ingredients:
- chicken liver - 500 g;
- fat pork brisket or bacon - 200 g;
- cream natural milk - 150 ml;
- egg chicken - 3 pieces;
- curry mixture;
- cognac or fruit brandy - 60 ml;
- greens (young onion, rosemary, cilantro parsley);
- salt;
- garlic;
- lemon.
Preparation
We cut pork as big cracklings (that is, in very small cubes), we put some fat from these squash in the pan. We add chicken liver, chopped by hand with a knife, slightly fried, we pour cognac. Stewed with the addition of spices for 8 minutes, lightly cool and combine with eggs and cream (pre-mixing them in a separate container). Add chopped greens and mix, do not shake. The prepared mixture is filled in the form, closed with a lid and baked in the oven for 45 minutes. We cool in the oven with the door ajar, during this time the dish will reach its full readiness. Serve the terrine, sliced (cold, of course). It is also good to serve light table wine, brandy, calvados or beer, green fresh salad (leaves) and white baguette (break
In the composition of the mass that we used to prepare the meat terrine, we can also include fresh mushrooms (champignons, white, chanterelles, oyster mushrooms, some others). Mushrooms before adding to the baked mixture can be slightly boiled or briefly put out in a separate frying pan. It will not be superfluous and the addition of chopped nuts, pistachios, butter (for taste), young olives without pits and asparagus.
Practically you can "compose" the composition of mixtures for terrines, guided by your own imagination and a sense of culinary harmony.