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Print Recipe
 Meat Terrine Recipe
Meat terrine can be prepared for lunch and eat still warm, but you can in jars and close when you want something like that as a spread on bread. Great for a holiday table.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Russian
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Russian
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Garlic and onions are roughly chopped, lightly fry vegetables oil. Add 50 ml of water and a little stew. Leave to cool.
    Garlic and onions are roughly chopped, lightly fry vegetables oil. Add 50 ml of water and a little stew. Leave to cool.
  2. Meanwhile, the meat cut into big pieces. Parsley Rob and leave only the leaves.
    Meanwhile, the meat cut into big pieces. Parsley Rob and leave only the leaves.
  3. Chop the meat together with onions and parsley in a food processor or through a meat grinder. Now add nuts and spices to taste. I used to have a little problem with that. I know that many people can taste the meat for salt damp. Not me. That's why I came up with this formula. Per kilogram of meat 18 g of salt, 3-4 g of pepper and 1 g spices to taste. Maybe someone will come in handy too.
    Chop the meat together with onions and parsley in a food processor or through a meat grinder. Now add nuts and spices to taste. I used to have a little problem with that. I know that many people can taste the meat for salt damp. Not me. That's why I came up with this formula. Per kilogram of meat 18 g of salt, 3-4 g of pepper and 1 g spices to taste. Maybe someone will come in handy too.
  4. Add egg. Mix well, lightly beat off (lift the meat and throw back into the Cup. So it is enriched with oxygen).
    Add egg. Mix well, lightly beat off (lift the meat and throw back into the Cup. So it is enriched with oxygen).
  5. Put in shape. Here, as I wrote above, at your discretion. I half a serving put in a baking dish, and the rest spread out on the jars. Before decomposing, in the part that is in the form, I added finely chopped dried apricot. It is also delicious with dried cranberries or figs. A lot of options, how to diversify. The form put in a slightly bigger form and add water to the middle. So we get a steam bath. Put in the oven and bake at 180° C for about 45-50 minutes.
    Put in shape. Here, as I wrote above, at your discretion. I half a serving put in a baking dish, and the rest spread out on the jars. Before decomposing, in the part that is in the form, I added finely chopped dried apricot. It is also delicious with dried cranberries or figs. A lot of options, how to diversify. The form put in a slightly bigger form and add water to the middle. So we get a steam bath. Put in the oven and bake at 180° C for about 45-50 minutes.
  6. And for jars you need to put a towel in the pan, put the jars and pour cold water. Put on fire. Bring to a boil, reducing the heat, cook (sterilize) 40 min.
    And for jars you need to put a towel in the pan, put the jars and pour cold water. Put on fire. Bring to a boil, reducing the heat, cook (sterilize) 40 min.
  7. That's all. I served this time with stewed red cabbage. And jars are stored in the refrigerator up to 6 months. I'll put a couple in boxes of other Goodies for Christmas presents. And the remnants of tasty simply with bread.
    That's all. I served this time with stewed red cabbage. And jars are stored in the refrigerator up to 6 months. I'll put a couple in boxes of other Goodies for Christmas presents. And the remnants of tasty simply with bread.

Related posts:

Baked Broccoli Recipe
Potatoes with Mushrooms, Garlic and Thyme Recipe
Cod Fillet in Curry Sauce Recipe
Potatoes with Meat in a Cauldron Recipe

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