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Print Recipe
Terrine with Persimmon "Festive" Recipe
Persimmon is called a heart Apple, and also-Chinese peach and date plum. In summer it is very difficult to find, but in winter – in almost all stores. The orange overseas guest is loved by Russians not less than traditional new year's tangerines. This fruit is suitable for both desserts and meat, liver and fish. And today I offer you a very unusual dish with persimmons. I called him terrine, although it's probably not quite right. Let it be. This dish can be considered a dietary, a great replacement for any cuts and sausages on your holiday table. And to prepare this dish is quite simple. I offer you two recipes in one.
Instructions
  1. Wash persimmons and peel them. Take persimmons bright juicy color. Cut into cubes.
    Wash persimmons and peel them. Take persimmons bright juicy color. Cut into cubes.
  2. Grind in a blender along with the garlic. If you do not have a blender, then very finely chop and wipe through a sieve. If you are not a fan of garlic, then exclude it. Add salt and pepper to taste.
    Grind in a blender along with the garlic. If you do not have a blender, then very finely chop and wipe through a sieve. If you are not a fan of garlic, then exclude it. Add salt and pepper to taste.
  3. Cut the breast into strips.
    Cut the breast into strips.
  4. The liver is cut arbitrarily.
    The liver is cut arbitrarily.
  5. Soak gelatin in cold water and leave for 40 minutes then put on stove and dissolve, to boil not to bring. Mix with a whisk persimmon.
    Soak gelatin in cold water and leave for 40 minutes then put on stove and dissolve, to boil not to bring. Mix with a whisk persimmon.
  6. Make the marinade. To do this, mix soy sauce Kikkoman and starch.
    Make the marinade. To do this, mix soy sauce Kikkoman and starch.
  7. Liver fry in a pan on a small amount of vegetable oil for about 5 minutes on high heat.
    Liver fry in a pan on a small amount of vegetable oil for about 5 minutes on high heat.
  8. Add half of the marinade to the liver and fry for another 5 minutes until tender.
    Add half of the marinade to the liver and fry for another 5 minutes until tender.
  9. Fry the chicken in a pan on a small amount of vegetable oil for about 5 minutes on high heat.
    Fry the chicken in a pan on a small amount of vegetable oil for about 5 minutes on high heat.
  10. Add the remaining marinade and fry for another 5 minutes until ready.
    Add the remaining marinade and fry for another 5 minutes until ready.
  11. The form is covered with film. We spread half of the liver.
    The form is covered with film. We spread half of the liver.
  12. The form is covered with film. Spread half the chicken.
    The form is covered with film. Spread half the chicken.
  13. Then layer the persimmon and again chicken and a layer of persimmon. Put it in the fridge for the night.
    Then layer the persimmon and again chicken and a layer of persimmon. Put it in the fridge for the night.
  14. Liver lay out a layer of persimmon, then the liver and again a layer of persimmon. Put it in the fridge for the night.
    Liver lay out a layer of persimmon, then the liver and again a layer of persimmon. Put it in the fridge for the night.
  15. Beautiful, exquisite and unusual dish with liver.
    Beautiful, exquisite and unusual dish with liver.
  16. Beautiful, exquisite and unusual dish with chicken. Bon appetit.
    Beautiful, exquisite and unusual dish with chicken. Bon appetit.

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