Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, country terrine (pork and chicken). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Put the terrine in a roasting pan and pour around enough boiling water to come halfway up the sides of the terrine. Remove from the water bath and. Clean the chicken livers - cut away any sinew, blood or green bits, then set enough aside to run along the length of your terrine dish or loaf tin.
Country Terrine (Pork and Chicken) is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Country Terrine (Pork and Chicken) is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook country terrine (pork and chicken) using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Country Terrine (Pork and Chicken):
- Prepare 500 g pork mince
- Take 350 g chicken mince
- Make ready 4 spring onions
- Prepare 60 ml cognac
- Make ready 200 g baby spinach
- Take 1/2 tsp allspice
- Make ready 2 pinches salt (large)
- Take 1 tsp ground black pepper
- Get 3 sticks worth thyme leaves
- Make ready 5 sage leaves
- Take Small handful flat leaf parsley
- Take 1 egg
Place the terrine tin in a deep roasting tin and pour in enough boiling water to come two-thirds up the sides of the terrine. Arrange half of the chicken on top of the pork mixture. Repeat the layering process, finishing with a final layer of the pork mixture. Country terrine of pork, chicken and pistachios.
Instructions to make Country Terrine (Pork and Chicken):
- Line small loaf tin with streaky bacon
- Wilt spinach with hot water for a minute, then roughly chop. Chop spring onion into small pieces
- Add pork mince, chicken mince and bacon to the bowl along with spinach and spring onion.
- Add allspice, cognac, flat leaf parsley, sage, thyme and lightly beaten egg to the bowl. Season well.
- Press mixture into loaf tin, and add a couple more bacon rashers to the top. Cover with foil.
- Put loaf tin in a bigger roasting pan and fill roasting pan with hot water to about halfway up the loaf/terrine tin. Put in Oven at 160C for 1 hour. Then turn the heat down to 140C and bake for another 20 mins. Remove from oven and cook, put cans on top to flatten.
- Refrigerate overnight, still with cans on top to compress.
- Serve with some leaves and some red onion chutney!
Chicken liver and foie gras pâté with pickled shallots and parsley pureé. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined. Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Melt the butter in a non-stick frying pan over a medium-low heat. Place the terrine in a high-sided roasting pan and add enough hot water (very hot tap water) to come halfway up the sides of the mold.
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