FRENCH TERRINE RECIPES RECIPES

FRENCH COUNTRY-STYLE TERRINE RECIPE - FOOD.COM

French Country-Style Terrine Recipe - Food.com image

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.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup shelled green unsalted pistachios
1/4 lb thinly sliced fatty bacon, rind removed
1/2 lb boneless skinless chicken breast
3/4 cup madeira wine or 3/4 cup port wine
salt & freshly ground black pepper
1 lb ground fatty pork
1/2 ground veal
1/2 lb ground calf liver, crumbly
1 small onion, finely diced
1 tablespoon kosher salt
1 tablespoon fresh thyme leave
2 eggs
3 fresh bay leaves

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, FatContent 13.6, SaturatedFatContent 4, CholesterolContent 165, SodiumContent 827.2, CarbohydrateContent 3.7, FiberContent 0.8, SugarContent 1, ProteinContent 21.6

FRENCH TERRINE RECIPES RECIPES ALL YOU NEED IS FOOD

FRENCH TERRINE RECIPES RECIPES All You Need is Food image

Start your Christmas dinner with one of our impressive homemade terrines. Serve up a classic smoked salmon, country or duck terrine, or try our variations with ham hock and chicken.

Provided by Alice Johnston

Number Of Ingredients 1

Ingredients

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{ "@type": "HowToStep", "text": "Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve." }

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{ "@type": "HowToStep", "text": "Heat saute pan over medium heat add butter and sugar and heat until caramel forms. Add vinegar and plums. Cook until slightly thick. Reserve. Heat pan over high heat, slice foie gras 1/4 inch slices, and season with salt and pepper. Add to pan and cook for 1 1/2 minutes on each side. When cooked, place on a paper towel to drain. Place plums on plates and top with foie gras drizzle caramel around plate and serve." }

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