Ingredients
Chicken layers:
- 500 gram Chicken fillet
- 1/2 piece Onion
- 2 tablespoons Semolina
- 2 tablespoons Soy sauce
- 50 milliliters Cream
- 4 tablespoons Corn yellow layer
- 1/2 teaspoon Turmeric yellow layer
- 1/2 piece Bulgarian pepper red
- 1 tablespoon Paprika sweet
Green layer:
- 400 gram Green peas (frozen)
- 3 cloves Garlic
- 1 teaspoon Mint (dried)
- 50 milliliters Cream
- 100 gram Cheese hard
Instructions
- Add cream, finely chopped onion, semolina and soy sauce to the minced chicken. Pepper and mix well.
- For the red layer, add half of the chopped paprika and diced red pepper.
- For the yellow layer, add turmeric and corn to the second half of the minced meat.
- Lightly fry the garlic, add the peas and mint, bring to a boil and cook for 5 minutes.
- Put 3 tablespoons, whisk the rest of the puree with a blender with cream and grated cheese. Add salt and pepper, add the whole peas. P.S. By the way, this is a great pate, with white croutons it turns out very tasty!
- Grease the terrine mold with vegetable oil and lay out a yellow layer.
- Then spread a layer of green peas.
- Put the red layer on top and smooth it out.
- Bake for 35-40 minutes at 180 degrees. Cool the finished terrine slightly and cut into portions. It is delicious both hot and cold.