Baked Terrine of Vegetables and Chicken Recipe
I really like this hearty and very beautiful snack. It is not difficult to cook it at all, and the appearance will please you and your guests. If you don’t eat meat, chicken can be replaced, for example, with corn or green peas.
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Instructions
  1. Soak the beans for a few hours and boil until tender. The cooking time is indicated without soaking. Turkish lentils do not require soaking, so just boil them until tender for 15 minutes. Then chop the beans together with the lentils. Season with salt and pepper and add coriander and grated garlic.
  2. Carrots are boiled until half-cooked. Cut into small cubes, mix with chopped cilantro. Add salt and pepper to taste.
  3. Boil the chicken fillet until tender. Cut into the same cubes as the carrots. Add the chopped walnuts. Add salt and pepper to taste.
  4. I use a disposable cupcake mold. It just needs to be lubricated with sunflower oil. If you use a metal mold, then it is better to line it with parchment. We spread our filling in layers, slightly tamping. The top and bottom layer should be bean-lentil puree. Cover with foil and bake for 25-30 minutes at 180 degrees.
  5. Let cool in the mold and serve.
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