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Print Recipe
Terrine of Meat Platter with Liver Recipe
Chic terrine with rich taste. This is a great snack for any holiday table, as well as a great replacement for meat delicacies from the store. Is prepared simply, most importantly patience, because the terrines have to stand under the load. Terrine itself is quite dense with a gentle hepatic-mushroom pate inside. It will be appreciated by all men.
Cook Time 70 minutes
Servings
Ingredients
For terrine:
Liver pate:
Cook Time 70 minutes
Servings
Ingredients
For terrine:
Liver pate:
Instructions
  1. First you need to prepare liver pate. To do this, chop the onions, mushrooms thinly cut. Fry them together for 1 tablespoon of olive oil. Do not fry until Golden brown, just need to achieve their softness. Remove from heat and cool.
    First you need to prepare liver pate. To do this, chop the onions, mushrooms thinly cut. Fry them together for 1 tablespoon of olive oil. Do not fry until Golden brown, just need to achieve their softness. Remove from heat and cool.
  2. Fry the liver in the heated olive oil, over high heat for about 5 minutes. Liver cool.
    Fry the liver in the heated olive oil, over high heat for about 5 minutes. Liver cool.
  3. Put in a bowl of blender liver, onions and mushrooms. Rub. Greens liquify.
    Put in a bowl of blender liver, onions and mushrooms. Rub. Greens liquify.
  4. In cream to dissolve the starch. Season the pate with salt and pepper, add nutmeg, parsley and diluted starch. Mix well.
    In cream to dissolve the starch. Season the pate with salt and pepper, add nutmeg, parsley and diluted starch. Mix well.
  5. Put the pate on plastic wrap. Wrap it in pate giving it a cylindrical shape. The size of the pate sausage should be slightly smaller than the shape for the terrine. Put the pate in the freezer. Pate should take the form of, but not freezing.
    Put the pate on plastic wrap. Wrap it in pate giving it a cylindrical shape. The size of the pate sausage should be slightly smaller than the shape for the terrine. Put the pate in the freezer. Pate should take the form of, but not freezing.
  6. Bulgarian pepper bake in the oven until soft, wrapping it in foil. Chicken fillet finely cut.
    Bulgarian pepper bake in the oven until soft, wrapping it in foil.
Chicken fillet finely cut.
  7. Turn pork and beef into minced meat with a blender or meat grinder.
    Turn pork and beef into minced meat with a blender or meat grinder.
  8. Put minced meat, chicken fillet in a bowl, add egg, cream, thyme, nutmeg, salt and pepper.
    Put minced meat, chicken fillet in a bowl, add egg, cream, thyme, nutmeg, salt and pepper.
  9. Spread the bottom of bacon. The size of my form 1 l.
    Spread the bottom of bacon. The size of my form 1 l.
  10. Then spread 1/3 of the meat stuffing. Liver pate free from the film and put on top of the minced meat.
    Then spread 1/3 of the meat stuffing. Liver pate free from the film and put on top of the minced meat.
  11. From above to fill the form the remaining meat. I got a little more minced meat than I need and I baked the rest separately.
    From above to fill the form the remaining meat. I got a little more minced meat than I need and I baked the rest separately.
  12. Cover the top with bell pepper. Wrap the form with foil in 3 layers. Put on a baking sheet, pour water into the baking sheet (create a water bath). Put in oven pre-heated until 180 degrees and bake for 1 hour and 40 minutes. Cool the finished terrine to room temperature, drain the excess juice and wrap with cling film, press down (about 5 kg). Put terrine in the refrigerator for a day.
    Cover the top with bell pepper. Wrap the form with foil in 3 layers. Put on a baking sheet, pour water into the baking sheet (create a water bath). Put in oven pre-heated until 180 degrees and bake for 1 hour and 40 minutes. Cool the finished terrine to room temperature, drain the excess juice and wrap with cling film, press down (about 5 kg). Put terrine in the refrigerator for a day.

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