And from pickled beets with cranberries terrines are popular. They have played a role in history, and today can be elegant and attractive - they are suitable for a small snack, and for the main hearty dish, as for a picnic, and for a dinner party.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 300 gram Goose liver foie Gras
- 30 milliliters Red dry wine
- 2 pieces Mushrooms
- 100 gram Butter
- 1 tablespoon Sauce truffle
- 100 gram Sauce Berry
- 300 gram Beet
- 250 milliliters Water
- 50 gram Sugar
- 1 piece Bay leaf
- 1 teaspoon Salt
- Nutmeg
- Black pepper
- A mixture of spices
- Coriander
- Vinegar
Ingredients
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Instructions
- Liver cut into medium cubes 3-4 cm Pour wine, salt, pepper and add nutmeg. Refrigerate for 30 minutes.
- Preheat the oven to 100°C. in the preheated oven put foie Gras, spread out evenly on a baking sheet, in one layer. Cook for 20-30 minutes.
- Mushrooms cut into small cubes. And fry in a pan, salt.
- Truffles were originally used. But since they just do not, I added a tablespoon of truffle cream to our mushrooms.
- Liver cool and mash with a fork.
- We line the bottom and walls of the form with a food film, which should hang from the edges of the dishes to close the future terrine. Put half of the liver.
- Then the mushrooms.
- And now the cranberry sauce.
- And at the end, the rest of the liver. Cover and send overnight in the refrigerator.
- To prepare the marinade for the beets. To do this, bring to a boil 250 ml of water with vinegar, salt, sugar, cloves, coriander, Bay leaf and pepper and cowberry sauce. After the marinade boils, remove from heat and allow to cool completely.
- Washed and not peeled beets cook until tender. Clean. Chop on a grater for Korean carrots. Fold in a bowl, pour the cooled marinade, leave for 1 hour under the lid on the table, then put in the refrigerator for a day.
- Beat 50 g butter until foamy. Continuing to whisk, add 50 g of melted butter. Beat the mixture until it becomes homogeneous and dense enough. Carefully turn the form with prepared terrine upside down on the cutting Board and release it from the form. A wide knife or a spatula to cover terrine with whipped butter-on top and sides.
- For decoration, you can use pre-soaked and dried apricots and figs. Or decorate it with berries like mine. Serve with baguette or breadcrumbs, Pickled beets perfectly complements the dish!
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