Terrine of Chicken “Spring three colour” Recipe
There are so many healthy and delicious vegetables in this casserole! And it turned out to be very elegant. You can safely serve the guests on the table. I recommend trying to cook!
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
Chicken layers:
Green layer:
Instructions
  1. Add cream, finely chopped onion, semolina and soy sauce to the minced chicken. Pepper and mix well.
  2. For the red layer, add half of the chopped paprika and diced red pepper.
  3. For the yellow layer, add turmeric and corn to the second half of the minced meat.
  4. Lightly fry the garlic, add the peas and mint, bring to a boil and cook for 5 minutes.
  5. 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!
  6. Grease the terrine mold with vegetable oil and lay out a yellow layer.
  7. Then spread a layer of green peas.
  8. Put the red layer on top and smooth it out.
  9. Bake for 35-40 minutes at 180 degrees. Cool the finished terrine slightly and cut into portions. It is delicious both hot and cold.
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