2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The big surprise for the New Year's table can be a royal terrine with meat and mushrooms. It takes time to prepare, but the result is worth the effort.
You need 250 grams of pork, 650 grams of turkey, 450 grams of chicken liver, 500 grams of sliced bacon, one hundred grams of boiled and smoked bacon.
In addition, you need 350 grams of mushrooms, 1 egg, 1 onion, a bunch of parsley, 120 ml of white dry wine, 30 drops of soy sauce, 45 ml of cognac, 4 tablespoons of olive oil, 1 tablespoon of starch, white peppercorns - one teaspoon spoon, one teaspoon nutmeg, two teaspoons paprika, salt.
The pork is minced, the turkey meat is cut into small pieces, the whole piece of bacon is cut into cubes with a side of 5 millimeters. Mix the pork, turkey and diced bacon and pour 30 ml of cognac, white wine and 20 drops of soy sauce.
Add the nutmeg, red pepper and salt. Mix everything well, close with a lid or foil and leave for 8 hours in the refrigerator.
Two hundred grams of liver are marinated in 15 ml of cognac, 10 drops of soy sauce and a pinch of salt for one hour. Lightly fry the marinated livers - five seconds on each side.
Cut the cleaned mushrooms into small cubes with a side of five millimeters. Finely chop the onion and parsley. Fry the onion for two minutes until translucent.
Add the mushrooms and fry for five minutes on high heat, stirring constantly to prevent the formation of a golden crust on the mushrooms.
Add salt to taste and parsley to the mushrooms and remove from the heat. Beat one egg, 250 grams of liver and starch dissolved in a tablespoon of water in a blender.
Add the homogeneous mass from the blender to the marinated minced meat. Add the mushrooms. Mash the white peppercorns and add them to the minced meat. You can use ground white pepper.
Add salt and stir. Cover the bottom of the cake tin with bacon, with the edges of the slices hanging outside the edges of the tin. Fill the form with half of the minced meat, spread the fried livers on top.
Pour the rest of the minced meat over them and cover the bacon with the hanging edges of the slices. Wrap the form in three layers of foil and bake in a water bath.
In a preheated 180 degree oven, place a large pan half full of water and place the meat pan in it. Bake for one hour and forty minutes.
Cool the terrine and pour the juice from the roast. Cover the terrine with cling film and press with a weight of about three to four kilograms. Leave for 24 hours in the refrigerator.
After 24 hours, remove the weight and the foil, run a knife along the edges of the baking dish and with a sharp blow on the table remove the terrine from the form. Before serving, cut the terrine into slices one centimeter thick.
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