Turkey Terrine with Cranberries and Pistachios Recipe
Turkey terrine with cranberries and pistachios with cranberry sauce. Terrine is an elegant appetizer invented by the French. Spicy "bread" is suitable for a light snack, and for a festive table. Offer to cook one of the variations, terrine of Turkey, with its bright bits of dried cranberries and bright pistachios.
Wash the Turkey breast fillet well, dry with a paper towel, chop into pasty minced meat (kitchen processor, or twice in a meat grinder with a fine grate)
Wash dried cranberries, soak in hot water. Dry the softened cranberries with a paper towel.
Pistachio coarsely chop with a knife on the Board.
Divide the eggs into whites and yolks, whisk the whites separately.
Salt the minced meat (to taste=1 tsp), add a mixture of aromatic herbs (pink pepper, paprika, Basil, oregano, savory, tarragon), cream, egg yolks.
Stir, mass of well "repel", stir half measures cranberries and pistachios, then spoon stir whipped proteins. Put the minced meat in the refrigerator for 1 hour.
Baking dish (preferably glass or ceramic) "generously" grease with butter, put a lot of Turkey, top spread the remaining cranberries and pistachios, on top-pieces of the remaining butter.
Bake the terrine in the oven (200 degrees) for about 50 minutes in a water bath (in a large baking dish put a smaller form with terrine, between the forms pour hot water on half the height of the form. Remove the terrine from the oven, top with cranberry sauce, put the form in the oven for another 10 minutes.
Cool the terrine, drain the juice. The cooled terrine wrap in foil, remove for a day in the refrigerator for complete cooling.
The cooled terrine is well cut (does not crumble at all), a wonderful replacement for meat delicacies, looks good on the festive table.