Add cream, chopped onion, semolina and soy sauce to chicken minced meat. Pepper and mix well.
For the red layer, add half of the minced paprika and cut into small cubes of red pepper.
For the yellow layer in the second half of the minced meat add turmeric and corn.
Lightly fry the garlic, add the peas and mint, bring to a boil and cook for 5 minutes.
Put 3 tablespoons, the rest of the puree dip blender with cream and grated cheese. Season with salt and pepper, add the whole peas. P.S. by the Way, this is a great pate, with white toast is very tasty!
Terrine form to grease with vegetable oil and put the yellow layer.
Then distribute the green pea layer.
From above to lay and smooth red layer.
Bake for 35-40 minutes at 180 degrees. Ready terrine slightly cool and cut into portions. Tasty and hot and cold.