| Prep Time | 5 minutes |
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 15 slices bacon
- 1 tablespoon olive oil
- 1 clove garlic
- 600 gram Turkey (fillet) minced meat
- 300 gram Pork minced meat
- 2 teaspoons Thyme
- 1 tablespoon Parsley
- 1/3 glass Pistachios
- 2 tablespoons Cognac or brandy
- 1/2 teaspoon Allspice ground
- 2 pieces Egg yolk
- 1 piece Onion
- Salt
- Black pepper
Ingredients
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Instructions
- Preheat oven to 170 gr. Lubricate the mold (1 kg). Cover it with strips of bacon so that they partially hung on the edges. I didn't have enough bacon, so the hanging parts are a bit short, preferably take longer.
- In a frying pan, heat the oil and add the onion. Cook it over medium heat for a couple of minutes until it is soft and clear. Add garlic, fry for another minute and set aside to cool.
- Place the Turkey minced meat and the pork minced meat in a bowl.
- Add thyme, parsley, pistachio, cognac, allspice, salt and pepper, yolks and onion with garlic. Thoroughly mix the minced meat with your hands.
- Put the minced meat in your form, tamping it. Cover the top with hanging strips of bacon. If I had enough bacon, I could wrap it all up. Close the terrine with foil on top. I forgot to do it, but nothing bad happened. The form with a terrine place in a large form, into which pour hot water to half terrina was in the water.
- Bake for 1 - 1/2 hour.
- The terrine is ready, remove from the oven and put it on top of the cargo. The author of the recipe suggests using a brick wrapped in foil. Strange, because not every housewife at hand a brick... But I have the happy coincidence it was! Very convenient! Place terrine in the refrigerator overnight. This is the ideal, but I don't have time to do your terrine in advance, so I have just terrine cooled down under the bricks and went to the table.
- This is what terrine looks like. Enjoy this meal.
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