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 Terrine of Meat Platter with Liver Recipe
A chic terrine with a rich taste. This is a great snack for any festive table, as well as an excellent substitute for meat delicacies from the store. It's easy to prepare, the main thing is patience, because terrines will have to stand under the load. The terrine itself is quite dense, with a delicate liver-mushroom paste inside. All men will appreciate it.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Swedish Cuisine
Cook Time 70 minutes
Servings
Ingredients
For terrine:
Liver pate:
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Snacks Ideas, Valentine's Day Food
Cuisine Swedish Cuisine
Cook Time 70 minutes
Servings
Ingredients
For terrine:
Liver pate:
Instructions
  1. First you need to prepare a liver paste. To do this, finely chop the onion, thinly slice the mushrooms. Fry them together in 1 tablespoon of olive oil. Do not fry until golden brown, you just need to achieve their softness. Remove from heat and cool.
    First you need to prepare a liver paste. To do this, finely chop the onion, thinly slice the mushrooms. Fry them together in 1 tablespoon of olive oil. Do not fry until golden brown, you just need to achieve their softness. Remove from heat and cool.
  2. Fry the liver in preheated olive oil over high heat for about 5 minutes. Cool the liver.
    Fry the liver in preheated olive oil over high heat for about 5 minutes. Cool the liver.
  3. Put the liver, onion and mushrooms in a blender bowl. Rub it. Chop the greens.
    Put the liver, onion and mushrooms in a blender bowl. Rub it. Chop the greens.
  4. Dissolve starch in cream. Season the pate with salt and pepper, add nutmeg, parsley and diluted starch. Mix well.
    Dissolve starch in cream. Season the pate with salt and pepper, add nutmeg, parsley and diluted starch. Mix well.
  5. Put the pate on a plastic wrap. Wrap it in pate, giving it a cylindrical shape. The size of the sausage paste should be slightly smaller than the shape for the terrine. Put the pate in the freezer. The pate should take shape, but not freeze.
    Put the pate on a plastic wrap. Wrap it in pate, giving it a cylindrical shape. The size of the sausage paste should be slightly smaller than the shape for the terrine. Put the pate in the freezer. The pate should take shape, but not freeze.
  6. Bake the bell pepper in the oven until soft, wrapping it in foil. Finely chop the chicken fillet.
    Bake the bell pepper in the oven until soft, wrapping it in foil. Finely chop the chicken fillet.
  7. Chop pork and beef into minced meat using a blender or meat grinder.
    Chop pork and beef into minced meat using a blender or meat grinder.
  8. Put the minced meat, chicken fillet in a bowl, add egg, cream, thyme, nutmeg, salt and pepper.
    Put the minced meat, chicken fillet in a bowl, add egg, cream, thyme, nutmeg, salt and pepper.
  9. Spread the bottom with bacon. The size of my form is 1 l.
    Spread the bottom with bacon. The size of my form is 1 l.
  10. Then put 1/3 of the meat filling. Remove the liver paste from the film and put it on top of the minced meat.
    Then put 1/3 of the meat filling. Remove the liver paste from the film and put it on top of the minced meat.
  11. Fill the form with the remaining meat on top. I got a little more minced meat than I needed, and I baked the rest separately.
    Fill the form with the remaining meat on top. I got a little more minced meat than I needed, and I baked the rest separately.
  12. Sprinkle Bulgarian pepper on top. Wrap the mold with foil in 3 layers. Put it on a baking sheet, pour water into the pan (create a water bath). Put in the oven, preheated to 180 degrees, and bake for 1 hour and 40 minutes. Cool the finished terrine to room temperature, drain the excess juice and, wrapping with cling film, press down (about 5 kg). Put the terrine in the refrigerator for a day.
    Sprinkle Bulgarian pepper on top. Wrap the mold with foil in 3 layers. Put it on a baking sheet, pour water into the pan (create a water bath). Put in the oven, preheated to 180 degrees, and bake for 1 hour and 40 minutes. Cool the finished terrine to room temperature, drain the excess juice and, wrapping with cling film, press down (about 5 kg). Put the terrine in the refrigerator for a day.
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