Hello friends! Today I want to cook a beautiful and wonderful appetizer, meat Terrine and show you how to decorate it in an original way. Such an appetizer looks beautiful and festive on the table.
👇 Meat Terrine in pomegranate jelly - video 👇
Terrine recipe in pomegranate jelly
If someone does not accept the liver at all, they can replace it with the same amount of meat or add, for example, beef tongue, it will also be tasty and interesting.
✅ COOKING MEAT
I washed the chicken liver the day before, removed all the films, marinated it in port wine and put it in the refrigerator overnight.
Chicken fillet cut into cubes of one centimeter. Pork (neck chop or brisket) was cut in the same way.
I also cut the onion into small cubes. I heat vegetable oil or some other fat in a frying pan.
I fry the onion until translucent, I keep the heat on medium. Then I pour the port wine into the onion and evaporate it, then add the liver and fry until the color changes.
You can add some seasoning here, for example, a sprig of thyme.
Then turn off the heat and let it cool down completely.
I will prepare the form, lay it with a baking sleeve and grease with vegetable oil.
Minced meat can be kneaded by hand or using a combine. I spread the pork and chicken and knead until combined and until protein filaments appear. All products for minced meat come from the refrigerator.
Then I add the cooled liver with onions and mix until the mass becomes homogeneous. I add salt, pepper and seasonings.
I also pour 120 g of cold heavy cream and a cold egg here.
I stir further. If desired, you can add dried cherries, cranberries, etc. to the minced meat.
✅ BAKING TERRINA
I spread the finished stuffing in the form. I try to compact the minced meat so that there are no voids in it.
I put the terrine in a cold oven. I turn on the heating 150 ° C degrees top to bottom and bake up to 76 ° C degrees inside.
Well, or I pierce the meat with a skewer looking at the juice that stands out.
Cover it with a film, put a small weight on top and put it in the refrigerator for several hours or overnight.
It remains to release it from the film, cut it nicely and thinly.
✅ POMEGRANATE JELLY
For those who are not looking for easy ways, I suggest making terrine in pomegranate jelly.
To do this, you can use a foil pan or the one in which you baked the terrine. I want to line the inside of the form with cling film, although this is not necessary. Mine is 8cm x 20cm.
It is necessary to soak gelatin at the rate of 40 g per liter of liquid, it swells empty.
I heat natural pomegranate juice to a hot state. I dilute swollen gelatin in hot juice. See that it is completely dispersed. If the juice is sour, add some sugar to it.
Let the juice cool and pour a little on the bottom of the mold and put the pomegranate seeds in one layer here.
Of course, it is better that the pomegranate is bright. I have it delicious, but inside it turned out to be some kind of pale.
I put the mold with juice in the refrigerator until it hardens.
Once cool, I cut my terrine in half. I need to get a piece slightly smaller than the shape.
When the jelly has hardened, I carefully move the cut-out strip of terrine here.
I pour it with pomegranate juice and carefully move it to the refrigerator until completely solidified.
Another option. I pour some pomegranate jelly on a plate and put it in the refrigerator.
When the juice on the plate has frozen, I spread the thinly sliced ​​terrine.
Top with pomegranate jelly and put it back in the fridge.
I wish you bon appetit and God bless you!