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 Meat Terrine with Ham and Parsley Recipe
At any time of the year, in any company and for any occasion, this dish is always in the center of the table. I like the rich meat taste of ham with contrasting spicy-salty taste of gherkins, capers and parsley. Who would have thought that such ordinary and inexpensive ingredients as knuckle, ham, parsley and pickles could make a wonderful dish. My prescription is written out for half.
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Broth:
Terrine:
Course Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine French Cuisine
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Broth:
Terrine:
Instructions
  1. Cooking time: for cooking knuckle: 3-4 hours, cooking itself: about an hour + a day for cooling. To prepare this dish, we will need the following ingredients.
    Cooking time: for cooking knuckle: 3-4 hours, cooking itself: about an hour + a day for cooling. To prepare this dish, we will need the following ingredients.
  2. Coarsely chop all the vegetables for the broth, boil water in a large saucepan, pour in all the ingredients, let it boil. Add salt well (about 2-3 tablespoons of salt). Put the knuckle, bring to a boil and cook on low heat for 3-4 hours. Do not pour out the broth.
    Coarsely chop all the vegetables for the broth, boil water in a large saucepan, pour in all the ingredients, let it boil. Add salt well (about 2-3 tablespoons of salt). Put the knuckle, bring to a boil and cook on low heat for 3-4 hours. Do not pour out the broth.
  3. Pour about 300 ml of broth into a saucepan, add to the soaked gelatin, dissolve, strain.
    Pour about 300 ml of broth into a saucepan, add to the soaked gelatin, dissolve, strain.
  4. Mix cucumbers, capers and onions with meat and add a little broth to give viscosity. Onions can be fried in half rings or add pickled, if someone does not like raw onions.
    Mix cucumbers, capers and onions with meat and add a little broth to give viscosity. Onions can be fried in half rings or add pickled, if someone does not like raw onions.
  5. Fold several layers of food film together, pressing against each other so that there are no air bubbles. 2-3 layers cannot be used, since the terrines will need to "settle down", and it will be inconvenient to remove the terrine from the mold. At first I tried 3 layers, but then there were problems when removing. Moisten the bottom of the mold with water, cover with a film, leaving a sufficient distance on the sides to tightly close the mold from all sides. Pour a few tablespoons of broth on the bottom of the mold. Lay out a layer of parsley.
    Fold several layers of food film together, pressing against each other so that there are no air bubbles. 2-3 layers cannot be used, since the terrines will need to "settle down", and it will be inconvenient to remove the terrine from the mold. At first I tried 3 layers, but then there were problems when removing. Moisten the bottom of the mold with water, cover with a film, leaving a sufficient distance on the sides to tightly close the mold from all sides. Pour a few tablespoons of broth on the bottom of the mold. Lay out a layer of parsley.
  6. Then lay out a layer of a mixture of vegetables and meat. Pour in a few tablespoons of broth. If desired, you can add a layer of thinly sliced ham. Then sprinkle with a layer of parsley again. Pour broth over each layer until the terrine is well soaked. Put layers on top of the mold, pour the remaining broth. The broth can (and will) pour out, the consistency may resemble a hodgepodge, but that's how it should be. Cover all sides with a film. squeeze and put in the refrigerator to settle for at least a day.We take the terrine out of the refrigerator, take it out of the mold (that's why we had to pour water on the bottom of the mold and film to make it convenient to remove). Sliced terrine should be moistened with a knife in warm water. It tastes best when served with horseradish. Enjoy your meal!
    Then lay out a layer of a mixture of vegetables and meat. Pour in a few tablespoons of broth. If desired, you can add a layer of thinly sliced ham. Then sprinkle with a layer of parsley again. Pour broth over each layer until the terrine is well soaked. Put layers on top of the mold, pour the remaining broth. The broth can (and will) pour out, the consistency may resemble a hodgepodge, but that's how it should be. Cover all sides with a film. squeeze and put in the refrigerator to settle for at least a day.We take the terrine out of the refrigerator, take it out of the mold (that's why we had to pour water on the bottom of the mold and film to make it convenient to remove). Sliced terrine should be moistened with a knife in warm water. It tastes best when served with horseradish. Enjoy your meal!
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