Our filling gets a bright golden color, thanks to the pumpkin... after all, it gives any dish a rich sunny shade and a piquant, sweet taste, enriching it with a lot of useful substances and allowing us in any... even the rainiest and darkest autumn day to see the real sun on your table. Terrine, which has a delicate and unusual taste, is quite suitable for both a festive table and a quiet family dinner. Spicy sweetness of pumpkin, juicy tenderness of turkey, fried mushrooms... in a cloud of spices and light beer.
| Prep Time | 5 minutes |
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 500 gram Chicken fillet
- 2 pieces Onions
- 300 gram Pumpkin
- 200 gram Champignons
- 70 gram Bacon (or pork belly)
- 2 tablespoons Tomato paste
- Light beer / Beer
- Oregano
- Basil
- Cheese hard
- Salt
- Black pepper
Ingredients
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Instructions
- Fry the mushrooms with onions until golden brown, add salt and pepper to taste.
- Fillet cut into pieces, pumpkin - thin plates (I cut with a knife for paring vegetables). Sprinkle everything with salt and pepper.
- In a long rectangular bread pan, lay out the foil so that there are long hanging edges, lubricate well with oil. Line the bottom and sides of the mold with strips of pumpkin, season with salt and pepper, put a layer of mushrooms on the bottom.
- Now a layer of fillet, cut into pieces.
- A layer of crushed pumpkin (after slicing the pumpkin into thin plates, the pieces that we use in this layer are obtained).
- Place the cheese slices and the remaining mushrooms on top.
- A layer of pork belly, cut into thin slices (but you can not do this layer) mix 1 glass of beer with 2 tablespoons of tomato paste and dry spices (oregano, basil) and pour this mixture into a mold , pour more beer so that the whole mold is filled with liquid.
- Wrap the edges of the mold, press the foil tightly and send it to the oven preheated to 200C for an hour. After that, turn off the oven, cut the foil and leave the terrine in the oven for a while so that it browns (cooking time, of course, is approximate, because all ovens work differently).
- We put the finished terrine on a dish (this should be done carefully, preferably over the sink, to pour hot juice remaining in the form). Decorate. Enjoy your appetite and good mood.
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