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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Julie Adams
[email protected]I would give this terrine a zero out of ten stars.
Malcolm Zimmerman
[email protected]This terrine was a waste of time and money.
qemal abdullahu
[email protected]I will not be making this terrine again.
Calvin Scrivner
[email protected]I would not recommend this recipe to others.
Chris Walker
[email protected]Overall, I was not impressed with this terrine.
Apai Bitty
[email protected]The instructions in the recipe were not very clear.
It's Faadi
[email protected]The terrine was a bit too time-consuming to make.
Aralan Yousaf
[email protected]The terrine was not as flavorful as I expected.
Abdou La canon
[email protected]I found the terrine to be a bit too salty.
CM Media
[email protected]The terrine was a little dry for my taste.
Tricia Blake
[email protected]This terrine is a bit pricey to make, but it's worth it for a special occasion.
Ch Alihamzah Gujjar
[email protected]I've made this terrine several times and it's always a hit. It's a great dish to serve at a party or potluck.
Brenda lakica
[email protected]This dish is a great way to use up leftover meat. It's also a great make-ahead meal.
Zohaib Durrani
[email protected]I love the combination of flavors in this terrine. It's savory, tangy, and a little bit sweet.
Kashif Naeem
[email protected]This terrine is perfect for a special occasion. It's elegant and delicious.
Maher zadii
[email protected]I'm not a huge fan of liver, but I really enjoyed this terrine. The flavors were subtle and well-balanced.
Okka
[email protected]I made this for a dinner party and everyone loved it. It was a great way to showcase my cooking skills.
Fuking Phil
[email protected]This dish was a bit more time-consuming than I expected, but it was worth it. The terrine was beautiful and tasted even better than it looked.
Shan Wangui
[email protected]I followed the recipe exactly and it turned out great! The terrine was moist and flavorful. I served it with a side of crusty bread and it was a hit.
OluFemi alokolaro
[email protected]This terrine was absolutely delicious! The flavors were perfectly balanced and the texture was smooth and creamy. I will definitely be making this again.