Turkey and Chicken Liver Terrine
Description
The recipe won't take much time. To check if the roll is done, you can use a special meat thermometer. If the thermometer reads 65°C in the center of the terrine (in its core), the dish is ready. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Run the meat (pork) through a meat grinder. For this, I recommend using the largest grinding plate.
- 2
Step 2
Blend chicken or goose liver in a blender. Add the resulting "paste" to the ground meat.
- 3
Step 3
Mince the garlic with a knife or using a special garlic press. Add it, the wine, and other spices to the meat. Mix all ingredients thoroughly.
- 4
Step 4
Place the prepared chicken-pork mince into a rectangular baking dish so that it forms a "brick" (similar to a loaf of bread). Cover with foil and bake for 45 minutes in an oven preheated to 180°C.
- 5
Step 5
After 45 minutes, remove the foil and bake the terrine in the oven for another 15 minutes.
- 6
Step 6
Remove the finished terrine from the mold, cool to room temperature, then wrap again in foil (plastic wrap may be used) and refrigerate for 24 hours.
- 7
Step 7
After a day, the dish can be served, cut into 1–2 cm thick slices and garnished with fresh herbs and tomato wedges.