Cooking wonderful meat dish that any of your home will impress.
For terrine, 1 kg, you will need:
1,5 chicken breasts, boneless, cut into thin strips
20 ml brandy 40 ml marsala
150 g fat (raw, cut with sandpaper)cut into thin strips
80 g ham (lean bacon), cut into thin strips
30g dried porcini mushrooms, soaked for 30 minutes in hot water
1 onion, finely chopped tablespoon
1-2cream (vegetable) oil
truffle butter, truffle salt (optional)
For the stuffing:
170g minced chicken
80 g veal mince
350g pork mince
1-1,5 eggs, lightly beaten salt
pepper - to taste
Provencal herbs (parsley, dill, etc..) and spices to taste
Preparation:
Marinate chicken breast and bacon in a mixture of brandy and Marsala 2 hours.
White mushrooms from the water and squeeze chop.Fry the mushrooms in butter with chopped onion (you can add a little truffle oil and truffle salt, but it does not necessarily do so).Mushrooms and onions cool.
stuffing mix for chicken, veal and pork mince.Rub through a sieve (you can once again scroll through a meat grinder with a fine grid).Add mushrooms and onions, eggs, spices, salt and pepper.Mix well.
chicken breast and bacon dry from the marinade.Strips of bacon breaded in a mixture of Provencal herbs.Add to marinade beef, mix well again.
(To check the amount of spices fry a small amount of minced - 1 teaspoon and taste).
Lubricate the terrine form with melted butter or lard.Put mince part (1/3 or 1/4).Smooth.
Share, alternating, strips of chicken breast, ham and bacon strips.Top even put part of the meat.Smooth.
then warping the strips of meat, then mince and so on until the end.Finish layer of stuffing.(From above can be put thin slices of bacon).Cover the terrine (loosely) with foil or a lid.
Cook in preheated 180 gr.C oven in a water bath of about 1.5-2 hours.(temperature inside the terrine should be 70 gr. C).
Put the terrine in the weight (1 kg).Cool.Put in refrigerator for 12 hours.Before serving, drop the form of a terrine for a few minutes in hot water.
Photo source: carina-forum.com
Articles Source: carina-forum.com
