Our fleece gets bright gold color, thanks to pumpkin...after all it gives to any dish a saturated solar shade and spicy, sweet taste, enriching it with weight of useful substances and allowing us in any.. even the rainiest and darkest autumn day to see the real sun on your table. Terrine, having a delicate and unusual taste is quite suitable for a festive table, and for a quiet family dinner. Spicy sweetness of pumpkin, juicy tenderness of Turkey, fried mushrooms ... in a cloud of spices and light beer.
Fry mushrooms with onions until Golden brown, add salt and pepper to taste.
Fillet cut into pieces, pumpkin-thin plates (I cut with a knife to clean vegetables)
All sprinkle with salt and pepper.
In a long rectangular shape for bread spread the foil, so that there are long hanging edges, lubricate well with oil.
Cover the bottom and sides of the form with strips of pumpkin, salt and pepper,
spread on the bottom layer of mushrooms.
Now a layer of fillet, cut into pieces.
A layer of crushed pumpkin (after cutting pumpkin thin plates are pieces that we use in this layer).
On top lay the slices of cheese and remaining mushrooms.
Layer pork belly, sliced thinly (but it is possible this layer and not to do)
mix 1 glass of beer with 2 tablespoons of tomato paste and dry spices (oregano, Basil) and pour this mixture into the mold
pour more beer to form the whole was filled with liquid.
Wrap the edges of the form, tightly press the foil and send it to the preheated 200C oven for an hour.
After that, turn off the oven, cut the foil and leave the terrine for some time in the oven to brown it (cooking time, of course, approximate, because all the ovens work differently).
The finished terrine spread on a dish (this must be done carefully, preferably over a sink to pour hot juice left in the form). Decorate.
Pleasant to You of appetite and bright mood.