The meat terrine is very satisfying, with walnuts and prunes as a highlight. The flavor of the liver is perfectly set off by crispy nuts and sweet dried fruit. The result is a balanced taste.
It is necessary
- - 700 g minced meat;
- - 100 g of chicken liver;
- - 50 g of walnuts;
- - 50 ml of brandy;
- - 1 onion;
- - 1 egg;
- - 8 dried prunes;
- - pepper, salt.
Instructions
Step 1
Finely chop the peeled garlic and onions, fry together in vegetable oil for about 3 minutes, stirring occasionally. Finely chop the chicken liver, add to the onion, fry for another 3 minutes, stirring occasionally. Add minced meat, cognac, beat in an egg, pepper and salt to taste. Mix thoroughly.
Step 2
Take a rectangular baking dish, put half of the minced meat in it. Spread the prunes with walnuts on top. Cover with the second half of the minced meat, smooth well. Cover the form with foil, set it to bake for 2 hours in an oven preheated to 160 degrees - no more temperature is required, no need to set it on a higher mark - this will not help to cook the snack faster, it will just bake unevenly.
Step 3
Cool the prepared meat terrine with prunes and walnuts without removing it from the mold. Cover with cling film on top, put any heavy load on top, refrigerate overnight.
Step 4
In the morning, take the form with terrine out of the refrigerator, remove the load, carefully remove it from the form. Cut into thin slices and serve chilled for a hearty snack. You can have a snack with such a meat terrine during your lunch break.
