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Print Recipe
Terrine with Chicken and Tenderloin Recipe
The end of spring is the time of sun, greenery and picnics. I want to offer you a dish that is perfect as a hot home or snack on the nature is not yet ready kebabs. Treat. Probably you will like it.
Prep Time 10 minutes
Cook Time 95 minutes
Servings
Ingredients
Chicken layer:
Tenderloin:
Prep Time 10 minutes
Cook Time 95 minutes
Servings
Ingredients
Chicken layer:
Tenderloin:
Instructions
  1. In a frying pan pour oil, heat and fry, washed and dried tenderloin, on all sides until Golden brown. Remove from pan and set aside.
    In a frying pan pour oil, heat and fry, washed and dried tenderloin, on all sides until Golden brown. Remove from pan and set aside.
  2. Onions and garlic finely cut and fry in the same pan for 3 minutes. Cut bacon and cauliflower. Add to the fried onions and fry for another 3-4 minutes. Let cool slightly.
    Onions and garlic finely cut and fry in the same pan for 3 minutes. Cut bacon and cauliflower. Add to the fried onions and fry for another 3-4 minutes. Let cool slightly.
  3. Chicken fillet grind through a meat grinder.
    Chicken fillet grind through a meat grinder.
  4. Add the contents of the pan, mustard with honey, egg, cream, salt, pepper to the chicken stuffing and mix. If you want more bright colors then add a bit of turmeric and terrine will become the color of the sun.
    Add the contents of the pan, mustard with honey, egg, cream, salt, pepper to the chicken stuffing and mix. If you want more bright colors then add a bit of turmeric and terrine will become the color of the sun.
  5. The form use little more than the tenderloin, cover with foil and put on the bottom 1/2 of the stuffing.
    The form use little more than the tenderloin, cover with foil and put on the bottom 1/2 of the stuffing.
  6. Season the tenderloin with salt and fully cover with mustard "Bavarian." Place the minced meat on top.
    Season the tenderloin with salt and fully cover with mustard "Bavarian." Place the minced meat on top.
  7. Cover the tenderloin with minced meat and cover the top with foil.
    Cover the tenderloin with minced meat and cover the top with foil.
  8. In the form under the foil, pour a little water and bake the terrine at t= 200 approximately 40-50 minutes until tender. The temperature inside the finished dish should be 65 degrees. Remove from the oven and let stand in a closed foil for 10 min., so that the juice is absorbed again in the meat.
    In the form under the foil, pour a little water and bake the terrine at t= 200 approximately 40-50 minutes until tender. The temperature inside the finished dish should be 65 degrees. Remove from the oven and let stand in a closed foil for 10 min., so that the juice is absorbed again in the meat.

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