Terrine with Chicken and Tenderloin Recipe
The end of spring is a time of sunshine, greenery and picnics. I want to offer you a dish that is perfect as a homemade hot or outdoor snack for not yet ready kebabs. To heal. You’ll probably like it.
Servings Prep Time
5 10minutes
Cook Time
95minutes
Servings Prep Time
5 10minutes
Cook Time
95minutes
Ingredients
Chicken layer:
Tenderloin:
Instructions
  1. 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.
  2. 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.
  3. Chop the chicken fillet through a meat grinder.
  4. 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.
  5. Use the mold a little more than for cutting, cover with foil and put 1/2 part of the filling on the bottom.
  6. Add salt to the tenderloin and completely cover with “Bavarian” mustard. Put the minced meat on top.
  7. Cover the tenderloin with minced meat and cover with foil on top.
  8. 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.
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