Terrine

Terrine is a delicious French delicacy, either a pate or a casserole. You can find a large variety of recipes with all sorts of flavors, among which you are sure to find something to suit your taste. Terrine is a chilled appetizer with a uniform consistency, sweet or salty. Definitely, it can be included in the menu of a festive feast.

Chicken terrine

Chicken terrine is usually served chilled, cut into portions, with a variety of sauces. This dish is often called meat loaf; it turns out juicy, aromatic and nutritious, a little like pate, but holds its shape better.

1. 
   To make the terrine the most juicy, use different parts of the chicken carcass: ham, breast. Wash and peel the vegetables.
2. 
   Wash the chicken parts, dry them and remove the skin. Separate the meat from the bones and cut it into small pieces. You will get approximately 700 grams of clean meat.
3. 
   Cut sweet peppers and carrots into small cubes.
4. 
   Finely chop the peeled garlic cloves with a knife in random order.
5. 
   In a bowl, combine chicken, bell pepper, carrots and garlic. To this mixture add salt, curry, dried thyme and ground black pepper.
6. 
   Pour in 25 grams of instant gelatin and pour in water, knead the mixture well again for several minutes so that the gelatin dissolves and the meat is saturated with spices.
7. 
   Take a baking sleeve and tie one edge. Place the prepared mixture of chicken and vegetables into the sleeve.
8. 
   Place the workpiece in a rectangular heat-resistant form. Tie the second edge of the sleeve and make several punctures on its surface with a toothpick.
9. 
   Place the mold with the preparation in a cold oven. Turn on the oven and set the temperature to 180 degrees. Bake the terrine for an hour. Then remove it from the oven and leave it on the counter for a couple of hours until it cools down.
10. 
    Then put the terrine in the refrigerator for 4 hours to completely harden.
11. 
    Turn the pan upside down and remove the terrine from the pan. Transfer the appetizer to a plate and garnish with fresh parsley. Bon appetit!

Chicken liver terrine

Chicken liver terrine is an original appetizer that is easy to prepare and convenient to eat. You can even make sandwiches with pieces of terrine. Using this recipe, you will get a wonderful snack with a delicate taste of liver, offset by the sweetness of dried fruits and nuts.

Cooking time – 120 min.

Cooking time – 20-25 min.

Portions – 6-8.

Ingredients:

• Chicken liver – 600 gr.
• Greens - to taste.
• Smoked bacon – 200 gr.
• Table salt - to taste.
• Chicken egg – 1 pc.
• Nutmeg – 1 pinch.
• Mixture of seeds – 1 tbsp.
• Spices - to taste.
• Freshly ground black pepper - to taste.

Cooking process:

Step 1.Wash the chicken liver, clean it of films and remaining blood, cut into small pieces. You can take the bacon already chopped or cut it into thin slices yourself. Wash the greens and chop with a knife.

Step 2. In a bowl, beat the chicken egg. Place the liver into the resulting mixture.

Step 3. Add seeds, salt, nutmeg, spices and chopped herbs to the liver, mix everything well.

Step 4: Take a rectangular ovenproof pan and place the bacon strips in an overlapping shape, allowing the ends to hang over the edge.

Step 5. Then place the prepared liver mass into the pan, directly onto the bacon, and smooth it with a spatula.

Step 6. Place a couple of strips of bacon in the middle of the liver mass and fold the ends of the bacon hanging over the edge of the pan towards the center.

Step 7. Cover the pan with foil and place in a large container half filled with hot water. Bake the liver terrine in an oven preheated to 190 degrees for 2 hours.

Step 8. Cool the terrine at room temperature and remove the molds. It can be served warm or chilled. Bon appetit!

Beef terrine

Beef terrine is very tasty, juicy and tender, somewhat reminiscent of a casserole. In addition, this is a French dish with a special history, known since the 17th century; it was often prepared from chicken giblets and served with a piece of bread. Now this is an exquisite dish that is served at a festive feast.

Cooking time – 120 min.

Cooking time - 30 min.

Portions – 1.

Ingredients:

• Minced beef – 0.7 kg.
• Bacon – 500 gr.
• Onions – 2 pcs.
• Cream – 100 ml.
• Ground black pepper - to taste.
• Chicken eggs – 4 pcs.
• Garlic – 1 tooth.
• Paprika – 3 gr.
• Khmeli-suneli – 3 gr.
• Nutmeg - to taste.
• Odorless vegetable oil – 45 ml.

Cooking process:

Step 1: First, peel the onion and garlic cloves. Finely chop them with a knife and fry the onion until golden brown in vegetable oil. Hard-boil 3 chicken eggs, peel and cut into cubes.

Step 2. In a bowl, combine ground beef, fried onions, cream, one chicken egg, spices and chopped garlic.

Step 3: Place thin slices of bacon overlapping each other in the bottom of an ovenproof dish. Then add half of the prepared beef mixture. Next, lay out a layer of boiled eggs and spread the remaining meat mixture onto it.

Step 4. Cover the mold with foil and place it in a wide baking sheet with high sides, pour a little water into it. Bake the terrine in the oven at 200 degrees for 90 minutes. 20 minutes before the end of cooking, remove the foil to allow the casserole to brown slightly.

Step 5. Cool the finished beef terrine, cut into slices and serve with fresh vegetables and herbs. Bon appetit!

Salmon fish terrine

Salmon fish terrine is a snack dish served chilled. Even the most fastidious gourmet will appreciate the delicate taste and original appearance of the dish. It is surprising that despite the sophistication and taste of the dish, the recipe is more than simple.

Cooking time – 4 hours

Cooking time – 25-35 min.

Portions – 6.

Ingredients:

• Smoked salmon – 380 gr.
• Cream cheese – 0.4 kg.
• Chopped parsley – 1 tsp.
• Lemon – 1 pc.

Cooking process:

Step 1. Cover a rectangular or small square shape with cling film. Cut some of the salmon fillet into thin strips. Place the strips in the mold, overlapping each other.

Step 2. Grind the remaining fish in a blender until minced.

Step 3.Add cream cheese and chopped parsley to the bowl with the shredded salmon. Mix again using a blender.

Step 4. Place the resulting fish-cream mixture in the pan on top of the salmon and press down lightly. Fold the edges of the salmon strips toward the center. Cover the workpiece with cling film.

Step 5. Place the pan with the fish terrine in the refrigerator for 4-6 hours. After this, unroll the film and turn the mold over. Remove the terrine to a plate.

Step 6. Before serving, cut the terrine into portions and garnish with lemon wedges. Bon appetit!

Vegetable terrine

Vegetable terrine can be said to be a dietary, but very tasty and original snack for any occasion. Some will say that this is an ordinary chilled casserole, however, it is better to try it yourself to see otherwise once and for all.

Cooking time – 120 min.

Cooking time – 60 min.

Portions – 2.

Ingredients:

• Eggplant – 1 pc.
• Onions – 1 pc.
• Sweet bell pepper – 1 pc.
• Table salt - to taste.
• Zucchini – 1 pc.
• Water – 400 ml.
• Peppercorns – 4-5 pcs.
• Agar-agar – 0.5 tbsp.
• Bay leaf – 1 pc.
• Mushroom/vegetable bouillon cube) – 0.5 pcs.
• Vegetable oil - for frying.

Cooking process:

Step 1. Wash the vegetables well and dry them. Remove the dry skin from the onion and cut off the ends on both sides. Bake bell peppers in the oven at 200 degrees until noticeable dark marks on the skin. Then wrap it in a bag to steam. After this, remove the skin, remove the seeds and cut the pulp into strips.

Step 2. Cut a young medium-sized eggplant into circles approximately 5 millimeters thick. Salt the slices and set aside for 10 minutes.

Step 3.Cut a small young zucchini into thin slices and fry in vegetable oil until soft.

Step 4. Rinse the eggplant slices from salt and fry in a frying pan until golden brown.

Step 5. Pour water into the pan, add the onion cut in half, peppercorns and bay leaf. Bring the liquid to a boil and simmer for 10-15 minutes. After this, remove the spices and onions, crumble the bouillon cube and salt the broth to taste. Before pouring the terrine, dilute agar-agar in liquid, boil and cook for 1-2 minutes.

Step 6. Take a mold of a suitable size, it can also be a plastic container. Place a layer of baked bell pepper on it.

Step 7. Next, add a layer of fried zucchini.

Step 8. Then lay out the eggplant circles. If there are any leftovers, continue alternating layers, adding a little salt to each one.

Step 9. Pour the hot agar-agar broth over the vegetables. When the workpiece has cooled, put it in the refrigerator for 1 hour to harden.

Step 10. Carefully remove the frozen vegetable terrine from the mold and serve chilled. Bon appetit!

Chocolate terrine

Chocolate terrine is a great recipe to make at home. In addition, chocolate lovers will definitely appreciate the delicacy; it has a great taste, but a very unusual consistency. To suit your taste, you can always add nuts, berries or other tasty additives to the terrine.

Cooking time – 90 min.

Cooking time – 20-25 min.

Portions – 4.

Ingredients:

• Milk chocolate – 200 gr.
• Cognac/liqueur – 2 tbsp.
• Flour – 5 gr.
• Vanilla sugar – ½ tsp.
• Cream – 100 ml.
• Sugar – 100 gr.
• Chicken eggs – 3 pcs.
• Butter – 100 gr.

Cooking process:

Step 1. You can take any chocolate you like. Break the tile into small pieces and place it in a water bath to melt it.

Step 2. Carefully break the chicken eggs and separate the whites from the yolks. Lightly beat the yolks with a fork.

Step 3. Melt a piece of butter in the microwave.

Step 4. Gradually add the yolks to the melted chocolate and continue to keep the container in the water bath, stirring constantly with a spatula.

Step 5. Next, add cognac or liqueur, regular and vanilla sugar to the chocolate mixture.

Step 6. Lastly, add melted butter to the chocolate mixture and mix well.

Step 7. Separately, beat the egg whites until stiff peaks form.

Step 8. In a deep container, combine the chocolate mass and whipped whites, add flour.

Step 9. Place the resulting chocolate dough in a rectangular mold, place it in another larger mold, half filled with water. Bake the chocolate terrine in the oven for 50-60 minutes at 160 degrees. Serve the dessert when it has cooled completely. Bon appetit!

Berry terrine

Berry terrine is a cool and refreshing treat that you can easily prepare for your loved ones in your home kitchen. Terrine will be especially relevant for hot summer days. This dessert can replace rich sponge cakes with rich butter creams.

Cooking time – 3 hours

Cooking time – 40-50 min.

Portions – 3.

Ingredients:

• Currant juice – 0.5 l.
• Mulberry – 0.5 kg.
• Gelatin – 25 gr.
• Sugar – 100 gr.
• Strawberries – 120 gr.
• Gooseberries – 120 gr.

Cooking process:

Step 1. You can take any berries. Also, instead of currant juice, cherry or juice from a mixture of berries is suitable. Wash mulberries, gooseberries and strawberries well.

Step 2. Pour currant juice into a saucepan and bring to almost a boil. Then add gelatin, stir and leave the mixture to swell for 10 minutes. After this, stir the mass again.

Step 3. Take a rectangular shape, place strawberries and gooseberries cut into slices on its bottom.

Step 4. Then pour the mulberries into the mold and pour in the gelatin mass. Place the preparation in the freezer for an hour. You can also leave it in the refrigerator for 2-3 hours.

Step 5. Before removing the terrine from the mold, soak it in hot water for 1-2 minutes. This will allow the jelly to pull away from the sides of the mold. Then carefully remove the berry terrine and garnish with berries and whipped cream. Bon appetit!