Peasant terrine from different types of meat
Terrine is a popular dish in Western Europe, prepared from various types of meat, baked in a ceramic mold immersed in water. Today we will prepare a simple one peasant terrine with pistachio nuts. It tastes very good as a meat cut with bread and red wine.
Peasant terrine – ingredients
- Sponder (without skin) – 300 g.
- Pork – 400 g.
- Veal – 400 g.
- Chicken fillet – 400 g.
- Chicken liver – 150 g.
- Pistachios – 45 g.
- Egg – 1 piece.
- Cognac – 3 tbsp.
- Savory – 1/2 tsp.
- Ground allspice – ¼ tsp.
- Nutmeg.
- Salt pepper.
Peasant terrine – preparation
We put the sponder in the freezer for 30 minutes, cut it into thin pieces. We rub the mold (11×25, capacity – 1,5 l) well with oil and lay out pieces of veneer so that the edges hang a little on the outside of the mold. The entire form should be tightly covered with pieces of veneer.
Grind pork and veal in a meat grinder.
Finely chop the chicken fillet and add to the minced meat.
Clean and cut the liver into small pieces, add to the minced meat. Mix well.
Clean the pistachios and cut them into rather coarse pieces.
Add eggs, salt, pepper, allspice, a pinch of nutmeg to the minced meat, mix the cognac well with your hands.
Put the mincemeat in a form lined with a sponder, press well and smooth the mincemeat. We wrap the “hanging” pieces of veneer upwards.
We wrap the form with the terrine well in foil, put it in a larger baking form. Pour water into the form so that it reaches half of the form with the terrine.
Put everything in the oven heated to 180 degrees and bake for 1 hour and 40 minutes. The terrine should hold back well from the mold, and a light juice should come out when pierced.
Remove the foil from the terrine and pour out the liquid collected during baking. Leave to cool at room temperature. When it cools down completely, put it in the refrigerator for 6-8 hours.
