FRENCH COUNTRY-STYLE TERRINE
A terrine is a fancy meatloaf that is always served cold. Make it at least 3 days ahead so that the flavours can meld. The adventurous cook can use rabbit loins instead of chicken. From the LCBO's "Food and Drink" magazine.
Provided by Cecily Parsley
Categories Meat
Time 2h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Bring a small pot of water to boil. Add pistachios and boil for 2 minutes. Drain, then remove skins.
- Line a 6 cup ceramic terrine or 9" x 5" loaf pan with bacon. Place on baking tray.
- Cu chicken breast into long thin strips. Place in small bowl with 1/2 cup madeira and season with salt and pepper. Let marinate while preparing the stuffing.
- For the stuffing: In a large bowl, mix together pork, veal, liver, onion, garlic, kosher salt and thyme. Add pistachios. Whisk remaining Madeirawith the eggs, add to stuffing and mix very well.
- Take a small piece of stuffingand flatten into a mini patty. Cook in a fry pan, then taste to check seasonings.
- Drain chicken strips and discard marinade. Place 1/3 of the stuffing in the prepared terrine and pack down. Arrange half the chicken strips on top. Top this layer with another 1/3 of the stuffing, press well; and add remainign chicken. Top with final 1/3 of stuffing and pack down. Push any exposed nut into the stuffing. Place bay leaves on top. Bake uncovered for 1 1/2 hours until firm and a skewer inserted into the centre comes out hot.
- Allow to cool thouroughly. Keep refrigerated, but serve at room temperature with fresh crusty bread and cornichons.
Nutrition Facts : Calories 240.1, Fat 13.6, SaturatedFat 4, Cholesterol 165, Sodium 827.2, Carbohydrate 3.7, Fiber 0.8, Sugar 1, Protein 21.6
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Sheraz Gujjar
[email protected]This terrine is a must-try for any fan of French cuisine.
Majedul Sk
[email protected]I can't wait to try this recipe again.
Np Rara
[email protected]I would definitely recommend this recipe to others.
Holly Engle
[email protected]Overall, I thought this terrine was a good recipe. It was easy to follow and the end result was delicious.
Shashika Jeewanthi
[email protected]I had some trouble getting the terrine to set properly. I think I might have needed to cook it for a little longer.
Muno
[email protected]This terrine was a little bland for my taste. I think I would add more herbs and spices next time.
Nabaraj Muktan
[email protected]I'm not a huge fan of pork, but I really enjoyed this terrine. The chicken and pistachios helped to balance out the flavor of the pork.
Ahtsham Shah
[email protected]I made this terrine for a party and it was a huge hit! Everyone raved about the flavor and texture.
Md Saimun
[email protected]This terrine was a bit more work than I expected, but it was definitely worth it. The end result was a beautiful and delicious dish that everyone loved.
Rational de blaq Neymar
[email protected]The flavors in this terrine are amazing! I love the combination of pork, chicken, and pistachios.
Aaron Jimenez
[email protected]I've made this terrine several times now, and it always turns out perfectly. It's a great dish to serve for a special occasion, or even just for a weeknight dinner.
Ajai ayomide01
[email protected]This terrine was a delightful surprise! The flavors of the pork, chicken, and pistachios blended perfectly, and the texture was smooth and creamy. I served it with a simple green salad and a crusty baguette, and it was a hit with my family and friend