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Print Recipe
 Meat Terrine Recipe
Meat terrine can be cooked for lunch and eaten still warm, or it can be in jars and closed when you want something like that as a spread on bread. Great for a festive 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. Chop the garlic and onion coarsely, lightly fry the vegetables in vegetable oil. Add 50 ml of water and put out a little. Leave to cool.
    Chop the garlic and onion coarsely, lightly fry the vegetables in vegetable oil. Add 50 ml of water and put out a little. Leave to cool.
  2. Meanwhile, cut the meat into large chunks. Chop the parsley and leave only the leaves.
    Meanwhile, cut the meat into large chunks. Chop the parsley and leave only the leaves.
  3. Chop the meat together with onion 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 this. I know that many people can taste meat with salty dampness. 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 of spices to taste. Maybe it will be useful to someone too.
    Chop the meat together with onion 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 this. I know that many people can taste meat with salty dampness. 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 of spices to taste. Maybe it will be useful to someone too.
  4. Add the egg. Mix well, lightly beat off (lift the meat and put it back into the cup. So it is enriched with oxygen).
    Add the egg. Mix well, lightly beat off (lift the meat and put it back into the cup. So it is enriched with oxygen).
  5. Put it in the form. Here, as I wrote above, at your discretion. I put half of the portion in a baking dish, and put the rest in jars. Before decomposition, I added finely chopped dried apricots to the part that is in the mold. It is also very tasty with dried cranberries or figs. There are many options for how to diversify. Transfer the mold to a slightly larger mold and add water to the middle. So, we get a steam bath. Place in the oven and bake at 180 °C for about 45-50 minutes.
    Put it in the form. Here, as I wrote above, at your discretion. I put half of the portion in a baking dish, and put the rest in jars. Before decomposition, I added finely chopped dried apricots to the part that is in the mold. It is also very tasty with dried cranberries or figs. There are many options for how to diversify. Transfer the mold to a slightly larger mold and add water to the middle. So, we get a steam bath. Place in the oven and bake at 180 °C for about 45-50 minutes.
  6. And for cans, you need to put a towel on a baking sheet, put the cans and pour cold water. Put it on the fire. Bring to a boil, reduce the heat, cook (sterilize) for 40 minutes.
    And for cans, you need to put a towel on a baking sheet, put the cans and pour cold water. Put it on the fire. Bring to a boil, reduce the heat, cook (sterilize) for 40 minutes.
  7. It's all. This time I served it with stewed red cabbage. And the cans are stored in the refrigerator for up to 6 months. I'll put a couple in boxes with other goodies for Christmas gifts. And the leftovers are delicious just with bread.
    It's all. This time I served it with stewed red cabbage. And the cans are stored in the refrigerator for up to 6 months. I'll put a couple in boxes with other goodies for Christmas gifts. And the leftovers are delicious just with bread.
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