Classic Terrine
Description
The recipe won't take much time. You can vary a delicious terrine by using different types of meat when preparing it. For example, you can make a terrine from beef, pork, or rabbit/hare. You can add nuts to the terrine. Terrines are often made with pistachios or sun-dried tomatoes. Try different variations. Serve the appetizer at the table.
Instructions
- 1
Step 1
To prepare the dish, take poultry meat (you can use chicken or turkey), 10% cream, ham, garlic, spices, and bacon.
- 2
Step 2
Cut the poultry meat (I used fillet, but you can use store-bought poultry stew meat) into small cubes. It’s easiest to work with a very sharp knife.
- 3
Step 3
Cut the ham into cubes. Add to the meat.
- 4
Step 4
Add salt, black and red ground peppers, paprika, coriander, and khmeli-suneli.
- 5
Step 5
Pour in the cream. Stir the mixture.
- 6
Step 6
It is convenient to cook terrine in a foil mold. Brush it with oil. Slice the bacon very thinly. Line the bottom of the mold with bacon in a single layer so that the edges hang over the sides. Now place the prepared meat mixture on top of the bacon. Level it and pack it down firmly. Fold the bacon edges inward and cover the mold with a lid (such molds are usually sold with lids). You can make the mold from foil yourself. Preheat the oven to 200 degrees and bake the terrine in the oven for 1 hour.
- 7
Step 7
After some time, without opening the terrine, place it under a weight (press) until the dish has cooled. Once cooled, transfer the terrine to the refrigerator and only after 24 hours cut it into pieces or taste it.