Meat terrine is a delicious pork dish with tender chicken liver, aromatic bacon, pistachios and fried onions. This dish is perfect for a festive table.
It is necessary
- - 800 grams of pork;
- - 200 grams of chicken liver;
- - 150 grams of onions;
- - 150 grams of bacon;
- - 200 milliliters of cream;
- - 50 grams of peeled pistachios;
- - 1 tsp nutmeg;
- - 2 eggs;
- - ground pepper;
- - a few cloves of garlic;
- - salt;
- - 2 tbsp. cognac.
Instructions
Step 1
Take bacon, cut into small cubes. Peel, wash and chop the onion. Wash the liver, cut into small pieces.
Step 2
Fry the bacon for a few minutes in a skillet, transfer to a plate. Add butter to the pan, fry chopped onion in it until light golden brown. Add liver, fry for 4 minutes.
Step 3
Take pork, rinse, cut into pieces, mince. Add salt, pepper, egg, minced garlic and nutmeg to the minced meat.
Step 4
Pour in cognac, cream, mix thoroughly with your hands. Add bacon, liver, pistachios. Stir gently to distribute everything evenly.
Step 5
Transfer to a rectangular shape. Tamp so that there are no voids, wrap the form in several layers of foil. Place the dish in a deep baking sheet, pour hot water so that it reaches the middle of the dish.
Step 6
Place in an oven preheated to 160 degrees. Bake for about an hour and a half. Remove the finished dish from the mold, cool.
Step 7
Drain the liquid, put the terrine under pressure so that it becomes dense and well sliced. Put it in the refrigerator for a day. Release the oppression after 5 hours.
Step 8
Turn the terrine gently onto a platter and garnish to taste.
