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 Terrine "Heart Dalmatian" Recipe
There are a lot of terrine options on the site, but I really wanted to share this recipe. The minimum amount of ingredients, but thanks to their variety, the terrine turned out to be very tender, juicy and piquant.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. She cooked the meat by grinding chicken in a blender along with onions. I added spices, sour cream and peeled nuts, cut in half. Leave whole nuts according to the number of hearts. Cut the beef well. Peel the hearts in advance, cutting off all unnecessary. Marinate in spices and lemon juice (I did it in the evening).
    She cooked the meat by grinding chicken in a blender along with onions. I added spices, sour cream and peeled nuts, cut in half. Leave whole nuts according to the number of hearts. Cut the beef well. Peel the hearts in advance, cutting off all unnecessary. Marinate in spices and lemon juice (I did it in the evening).
  2. In a greased form, spread the minced meat. Fill the hearts with nuts and insert the filling.
    In a greased form, spread the minced meat. Fill the hearts with nuts and insert the filling.
  3. Put the chopped olives, sprinkle with cheese. Put it to bake in a preheated oven, covered with a lid (if not, cover with baking paper). Bake at 180 g for 40-45 minutes. 10 minutes before cooking, remove the paper and let it brown a little.
    Put the chopped olives, sprinkle with cheese. Put it to bake in a preheated oven, covered with a lid (if not, cover with baking paper). Bake at 180 g for 40-45 minutes. 10 minutes before cooking, remove the paper and let it brown a little.
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