Properties of terrine
How much does a terrine cost (average price for 1 piece)?
Moscow and Moscow region.
450 rub.
An exquisite dish of French cuisine, terrine received its original name thanks to a special fireproof baking dish, which is called the old French word terrine. Terrine is considered a subtype of pate. By chance, the French chef decided to cook the pate in an elongated baking dish; the result was a new dish that everyone immediately liked. As a rule, the composition of the starting ingredients for terrine and pate is the same. However, the appearance, consistency and method of preparing the dish are different.
There are several varieties of pate terrine. Among the most popular and famous are the following types of terrine:
- meat terrine, minced meat for such a dish is usually made from beef or veal;
- fish terrine, most often prepared from fillets of noble varieties of fish;
- terrine made from meat by-products, namely liver;
- chicken terrine is considered a recognized masterpiece of world cuisine;
- vegetable terrine;
- egg terrine.
The main feature of terrine is the consistency of the product. Terrine is an unusual pate; this dish can be easily cut into neat thin pieces and served as an appetizer. Terrines are often called pate bread, because... the dish can be cut into slices. There are several main stages in preparing terrine. At the first stage, meat, vegetables and fish fillets are ground in a blender or minced meat is prepared from the ingredients. Then thin pieces of bacon are placed on the bottom of the baking dish or greased with fat.
The minced meat for the terrine is laid out in layers. Each new layer of the dish must be coated with fat or layered with pieces of bacon. At the final stage, cover the minced meat with a tight lid and place the baking dish in the oven. It should be remembered that the terrine is prepared in a water bath. As a rule, terrine is baked until cooked at a temperature of 150C, and then cooled and cut into thin pieces. It is believed that to prepare a real terrine you need a special baking dish.
However, you can prepare the classic French dish pate terrine in any heat-resistant baking dish, the main thing is to cover the dish with a layer of foil and pierce several holes with a skewer. We invite you to try your hand at making liver terrine. So, you will need the following ingredients: half a kilogram of liver, and 250 g of pork meat, lard, one chicken egg, as well as bay leaves, herbs, onions, garlic, spices and herbs to taste.
Liver, pork meat and lard should be passed through a meat grinder or chopped in a blender until minced. Then the resulting minced meat is mixed with spices, herbs and garlic is added. Finely chopped onion and egg are added to the terrine, and then the minced meat is salted and thoroughly mixed. The terrine is baked in the oven, then cooled and served cut into slices.
Chicken terrine recipe
First you need to remove the skin from the chicken, it’s okay if it tears a little.
Then trim the chicken meat off as much of the chicken as possible.
Cut half a chicken breast into long strips and marinate in a mixture of soy sauce and mayonnaise.
Cut the rest of the chicken into large pieces, place on a board covered with cellophane, distribute the pieces of chicken evenly on the board and put in the freezer for 20-30 minutes until lightly frozen. This is done in order to grind the meat into minced meat as best as possible.
Grind the slightly frozen chicken meat into fine mince. You can chop the onion along with the chicken.
Cut the ice cream lard into very thin strips.
For piquancy and beauty, I took half a hot pepper, although it was from my freezer and may have partially lost its spiciness; if you use fresh pepper, you may need less. Just chop it finely.
Mix the ground minced meat with onion, egg, add black pepper, nutmeg, coriander, and salt. Add cold milk, mix the minced meat well, and add red hot pepper.
For baking, it is better to take a ceramic mold, but I used an enamel one, since I didn’t have a ceramic one that was the right size.
Grease the bottom of the mold with a thin layer of vegetable oil.
Line the pan with chicken skin so that the skin hangs over the sides, then lay out half the strips of lard.
Place ¼ of the minced meat, 1/3 of the marinated chicken strips in one direction, again ¼ of the minced meat, 1/3 of the marinated chicken and so on. Cover everything with strips of lard and cover with chicken skin.
Cover the pan with foil, greased with vegetable oil on the bottom so that the chicken does not stick to the foil.
We place the mold in a water bath, to do this, take a frying pan and pour water into it, place the mold with the terrine here.
We put the entire structure in the oven. Bake at 180 degrees for 1 hour, then open the foil and bake for about 30 minutes. If it gets too brown, cover with foil, but wait a while. I checked with a meat thermometer that the temperature inside the terrine reached at least 70 degrees Celsius.
Remove the terrine from the oven and place a weight on top without removing it from the pan. Let it sit until it cools, then put it in the refrigerator.
After making this recipe - chicken terrine, and knowing that it is very tasty, I think you will start making various terrines for appetizers instead of sausage. I also recommend making ham from chicken or pork according to the recipe.
Bon appetit!
Ingredients:
- 1.6 kg chicken - 800 g pulp
- 30-40 g unsalted lard
- ½ red hot pepper or less
- 0.5 cups milk
- 1 egg
- ½ large onion or 1 small
- salt
- black pepper
- 1/3 tsp. coriander
- pinch of nutmeg
- 1 tbsp soy sauce
- 1 tbsp mayonnaise
Kitchen SMIRU
This is a holiday dish that's worth the effort. On the festive table, beef terrine with chicken liver, dried apricots and nuts will rightfully take center stage and will attract the attention of guests not only with its appetizing appearance, but also with a very pleasant aroma. You will need a lot of time to prepare it: 30 minutes to prepare the ingredients, 2 hours to bake and 8 hours to seal. If you are expecting guests, you should start preparing the terrine the day before. The amount of ingredients indicated in the recipe will yield about 10 servings of terrine.
1. Peel the onion and cut into small cubes. Crush the garlic with the flat side of the knife and chop it finely. Pour vegetable oil into the pan, heat it, then fry the onion and garlic.
2. Wash the chicken liver, separate the hepatic veins (white), cut the liver into small pieces.
3. Add the chopped liver to the pan with the onion and garlic.
4. Fry the liver for five minutes, stirring occasionally. At the end, add salt and pepper and add thyme seeds.
5. Stir the fried liver and remove the pan from the stove.
6. Prepare walnut kernels (halved) and dried apricots.
7. Cut the beef into small pieces and make minced meat from it, passing it through a meat grinder.
8. Salt and pepper the meat, add fried chicken liver.
9. The minced meat is completely ready for cooking, all that remains is to mix it well.
10. Terrine is conveniently made in a rectangular form intended for baking bread. Carefully line the pan with bacon plastics so that the plastics overlap and hang down the sides of the pan.
11. Divide the minced meat into two equal parts. Place half of the minced meat in the mold, press with your hands, compact and level. Place dried apricots and nuts on the surface of the meat. Cut dried apricots into two parts, nuts into quarters.
12. Place the remaining minced meat on top, press it again, compact and level it.
13. Cover the meat with bacon slices.
14. Cover the pan with foil and place in an oven preheated to 160 degrees. Bake the terrine for two hours. After two hours, remove the terrine from the oven and remove the foil. The terrine has browned and looks very tasty. And what a smell!
15. Leave the terrine in the pan until it cools completely. Then cover with foil again and put some pressure on it. Place the terrine in the refrigerator overnight.
16. And only the next day, remove the terrine from the mold.
17. Beef terrine with chicken liver, dried apricots and nuts is ready.
This terrine can be stored in the refrigerator for several days if you do not eat it right away.
Beef terrine will not only be a delicious holiday treat, but also a real decoration for the New Year's table!
Beef liver terrine recipe:
Clean the liver from films and ducts and pour milk for 30 minutes.
Beef (it is better to take young or veal) and liver finely cut into cubes.
Finely chop the onion and fry in butter. Add to liver. Add oatmeal and toasted walnuts there.
Lightly beat the eggs with salt, pepper, and herbes de Provence.
Mix the eggs and liver thoroughly and leave in a cool place for an hour.
Transfer the mixture into a greased form and sprinkle with grated cheese.
Cover the pan with foil and bake in the oven at 170* hour. Remove the foil and bake for another 10 minutes until the cheese browns.
Leave the terrine to cool in the pan. It's better to let it sit until the morning.
Cut the finished terrine into slices and serve with vegetables. It’s also very tasty with mashed potatoes and pickled cucumber. Bon appetit!
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How to cook "Terrine"
1. This is the set of ingredients we will use to prepare a terrine from two types of meat and liver at home.
2. Pass through a meat grinder (or grind in a blender) the meat, if you are not using ready-made minced meat, and the liver. Add chopped garlic, salt, pepper, thyme, nutmeg. Chop the onion, fry until light golden brown and add to the minced meat. Mix everything well. In a separate bowl, beat eggs with cream and brandy.
3. Bake the terrine in this form. It needs to be filled with strips of bacon (you can use prosciutto) so that they hang down from one edge of the form.
4. Place half of the minced meat on the bottom of the baking dish lined with bacon. Spread the nuts in an even layer.
5. Fill the top with the remaining mince and carefully cover with bacon. This is what happened. The terrine can be left in this form for 7-8 hours before baking, but this is not necessary.
6. Preheat the oven to 175 degrees. Cover the pan with three layers of foil and place in a larger pan. Pour in boiling water and bake the terrine for 1.5 hours as shown in the photo. Then remove the foil and cool for 30-40 minutes. Cover the terrine with paper, place a small press on top, leave for a couple of hours at room temperature, and then put it in the refrigerator for 24 hours.
7. During this time, the terrine will be well compacted and will be ideally cut into portioned pieces. Bon appetit!
Terrine classic
Goulash with green beans and vegetables. Beef pastrami in a slow cooker.
Juicy minced chicken terrine. Beef in tomato sauce. Stir-fry pepper steak. Veal is spicy. Stewed beef with spicy-sweet prune sauce. Dolma in grape leaves. Beef in Caucasian style.
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Terrines - casseroles made from different products: fish with peas, fish and seafood, poultry liver and mixed ones - poultry and pork liver, as well as meatloafs - pork liver casseroles, meat with chestnuts - all these dishes are well suited for diabetics, unless, of course, you bake the crackers and bread that goes into the minced meat for the casserole yourself and not from wheat flour, but from whole grain or buckwheat. Or simply remove bread and crackers from the minced meat, as I did by preparing a light terrine of beef and vegetables - especially for those with diabetes.
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