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Print Recipe
 Meat Terrine with Ham and Parsley Recipe
At any time of the year, in any company and on 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 from such ordinary and inexpensive ingredients as knuckle, ham, parsley and pickles can get a wonderful dish. My prescription is written for half.
Course Holiday Food, Lunch Second Breakfast, Snacks
Cuisine French
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Broth:
Terrine:
Course Holiday Food, Lunch Second Breakfast, Snacks
Cuisine French
Prep Time 10 minutes
Cook Time 120 minutes
Servings
Ingredients
Broth:
Terrine:
Instructions
  1. Cooking time is: for cooking knuckle: 3-4 hours, cooking itself: about an hour + day for cooling. To prepare this dish, we need the following ingredients.
    Cooking time is: for cooking knuckle: 3-4 hours, cooking itself: about an hour + day for cooling. To prepare this dish, we need the following ingredients.
  2. Coarsely cut all the vegetables for the broth, boil water in a large pot, fill all the ingredients, let boil. Salt well (approx. 2-3 tbsp salt). Put the knuckle, bring to a boil and cook on low heat for 3-4 hours. The broth does not pour.
    Coarsely cut all the vegetables for the broth, boil water in a large pot, fill all the ingredients, let boil. Salt well (approx. 2-3 tbsp salt). Put the knuckle, bring to a boil and cook on low heat for 3-4 hours. The broth does not pour.
  3. The cast of approximately 300 ml of the broth in a saucepan, add to the soaked gelatine, dissolve, filter.
    The cast of approximately 300 ml of the broth in a saucepan, add to the soaked gelatine, dissolve, filter.
  4. Mix cucumbers, capers and onions with meat and add a little broth to add viscosity. Onions can be fried in half rings or add marinated, if someone does not like raw onions.
    Mix cucumbers, capers and onions with meat and add a little broth to add viscosity. Onions can be fried in half rings or add marinated, if someone does not like raw onions.
  5. Several layers of food film put together, pressing each other so that there were no air bubbles. 2-3 layers cannot be used because terrines will need to "settle", and remove the terrine from the mold will be uncomfortable. I first tried 3 layers, but then had problems when removing. The bottom of the form moisten with water, lay the film, leaving the sides left enough distance to tightly close the form on all sides. Pour a few tablespoons of broth on the bottom of the mold. Lay a layer of parsley.
    Several layers of food film put together, pressing each other so that there were no air bubbles. 2-3 layers cannot be used because terrines will need to "settle", and remove the terrine from the mold will be uncomfortable. I first tried 3 layers, but then had problems when removing. The bottom of the form moisten with water, lay the film, leaving the sides left enough distance to tightly close the form on all sides. Pour a few tablespoons of broth on the bottom of the mold. Lay a layer of parsley.
  6. Then spread a layer of mixture of vegetables and meat. Pour a few tablespoons of broth. If desired, you can add a layer of thinly sliced ham. Then again spread a layer of parsley. Each layer pour the stock until the terrine is well soaked. Spread the layers to the top of the form, pour the remaining broth. The broth can (and will) pour out, the consistency may look like a hodgepodge, but it should be. Close on all sides of the film. press and put in the refrigerator to settle for at least a day.We take out the terrine from the refrigerator, take out of the mold (it is for this at the bottom of the mold and the film had to pour water to make it convenient to remove). Cut into terrine need to moisten the knife in warm water. Tastes best when served with horseradish. Bon appetit!
    Then spread a layer of mixture of vegetables and meat. Pour a few tablespoons of broth. If desired, you can add a layer of thinly sliced ham. Then again spread a layer of parsley. Each layer pour the stock until the terrine is well soaked. Spread the layers to the top of the form, pour the remaining broth. The broth can (and will) pour out, the consistency may look like a hodgepodge, but it should be. Close on all sides of the film. press and put in the refrigerator to settle for at least a day.We take out the terrine from the refrigerator, take out of the mold (it is for this at the bottom of the mold and the film had to pour water to make it convenient to remove). Cut into terrine need to moisten the knife in warm water. Tastes best when served with horseradish. Bon appetit!

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