Terrina is popular byThe rate that comes from French cuisine. In France it was already served in the Middle Ages, and the first recipes for this dish They come even from the 13th century. In Poland, it did not gain great popularity, but it is worth changing.
Taste and consistency bowl it resembles a pate. The dish arises from the combination of several different types of meat, which is thickly chopped. Pork ham, beef tent, duck breast and veal are most often used. In a French pate There are also spices, aromatic alcohol. Thanks to this, the whole is very delicate And with each bite he melts in his mouth.
Bowl phenomenal comes out of this recipe. The selection of meats makes the dish come out velvety and cream. It breaks great The addition of delicious pistachioswhich are pleasantly crunchy. What’s more, they give a unique, unique aroma. Be sure to prepare for Easter and make a sensation.
Ingredients:
- 350 g of raw pork bacon without skin in piece,
- 250 g of chicken breast (preferably from duck),
- 200 g of smoked bacon in slices,
- 650 g of poultry minced meat made of duck, turkey or chicken,
- 25 ml brandy,
- 250 ml of red, dry wine,
- 1 tablespoon of veal or beef broth,
- 150 g of pistachios,
- 2 cloves of garlic,
- 1/2 teaspoon fresh thyme,
- 2 tablespoons of chopped parsley,
- 1 teaspoon of black pepper,
- 1 teaspoon of salt.
Chop the bacon and breast into small cubes. Transfer the meat to a bowl, add pepper, salt, brandy, garlic and thyme squeezed through Prague. Mix everything thoroughly, and when the ingredients combine, Put the bowl in the fridge on 24 hours. The bowl should be covered with cling film.
Pour the wine into the pot and add the broth. Heat the ingredients until the mixture is reduced by more than half. Should stay approx. 100 ml of fluids. Then leave them to cool completely.
After a day, add meat to the previously prepared meat minced meat, chopped parsley, pistachios and reduced wine with broth. Mix until the ingredients are completely combined.
Fill the form for pies and terrins with meat mass. Arrange the baked bacon tightly on top. Press the whole and cover with a lid. Pour hot water into the pan and put the form with meat into it. Water should reach from about 2/3 of the pate form.
Both vessels put in the oven preheated to 150 degrees Celsius for 75-105 minutes. The meat inside should reach 75 degrees Celsius. After this time, pull the terrine out of the oven and remove the lid from the mold. Cover with food foil And set some heavy cans or jars on it to weigh it down. Leave to cool and then put in the fridge for another 24 hours.
After this time, pull the ready terrine with minced meat and pistachios out of the fridge. Leave it before serving in warm for about 2 hours.
Terrine should be administered with the addition fresh, crunchy bread. They will match her great sauces such as horseradish, mayonnaise or truffle. You can eat her too with pickled cucumbers or marinated onionswhich will add a unique character to roast.
Source: Naz NowoKuje.pl, Sazemer.pl
