Ingredients
Chicken layer:
- 450 gram Chicken fillet
- 75 gram bacon
- 50 milliliters Sour Cream (33%)
- 1 tablespoon Mustard
- 1 piece Onion
- 75 gram Cauliflower
- 1 piece Chicken egg
- 3 cloves Garlic
- Salt, pepper
Tenderloin:
- 200 gram Pork tenderloin
- 1 tablespoon Mustard
- 2 tablespoons Vegetable oil
- Salt
Instructions
- Pour oil into a frying pan, heat and fry the washed and dried tenderloin from all sides until golden brown. Remove from the mold and set aside.
- Finely chop the onion and garlic and fry in the same pan for 3 minutes. Slice the bacon and cauliflower. Add to the fried onion and fry for another 3-4 minutes. Let it cool down a little.
- Chop the chicken fillet through a meat grinder.
- Add the contents of the frying pan, mustard with honey, egg, cream, salt, pepper to the chicken minced meat and mix. If you want brighter colors, then add a little turmeric, and the terrine will get the color of the sun.
- Use the mold a little more than for cutting, cover with foil and put 1/2 part of the filling on the bottom.
- Add salt to the tenderloin and completely cover with "Bavarian" mustard. Put the minced meat on top.
- Cover the tenderloin with minced meat and cover with foil on top.
- Pour a little water into the mold under the foil and bake the terrine at t = 200 for about 40-50 minutes until ready. The temperature inside the finished dish should be 65 degrees. Remove from the oven and let stand in a closed foil for 10 minutes, so that the juice is absorbed into the meat again.