Minced meat terrine with rosemary and cognac
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Terrine made from a mixture of ground beef and chicken with the addition of cognac and rosemary, baked in the oven, turns out incredibly tasty, juicy and very aromatic.
Thanks to the use of herbs, spices and cognac, this snack has a rich, multifaceted taste. Meat terrine will decorate any table and is perfect for sandwiches. We prepare the products. During the cooking process we will need cling film and parchment paper.
Ингредиенты
Veal (pulp) – 500 g
Chicken fillet – 500 g
Cream (fat content 10%) – 200 g
Eggs – 2 pcs.
Onions – 1 pc.
Garlic – 2 cloves
Cognac – 50 ml
Fresh rosemary – 2-3 sprigs
Butter – 15 g
Ground white pepper – 1 pinch
Ground black pepper – 1 pinch
Ground red hot pepper – 1 pinch
Salt - to taste
Рецепт
1. Wash the veal, dry it and cut into large pieces.
2. Grind the veal using a meat grinder with a large grid.
3. Finely chop the rosemary.
4. Pour cognac into the minced meat and add rosemary. Mix and place in the refrigerator for 1 hour.
5. Peel the onion and cut into small cubes.
6. Melt the butter in a frying pan and fry the onion over low heat until soft, 3-5 minutes.
7. Wash the chicken fillet, dry it and cut into large pieces. Peel the garlic.
8. Pass chicken fillet, fried onions and garlic through a meat grinder. Turn on the oven to preheat to 170 degrees.
9. In a bowl, combine two types of minced meat. Break the eggs into the minced meat, pour in the cream, add salt and three types of pepper.
10. Mix the minced meat thoroughly until smooth.
11. Cover a baking dish (size 25x14x6 cm) with parchment paper so that the edges of the paper hang slightly (the terrine will need to be covered with paper to preserve the juiciness of the minced meat). Grease the paper with vegetable oil
12. Spread the prepared meat mass evenly into the mold, lightly compacting it.
13. Cover the pan with parchment paper. Place the form with minced meat in the oven and bake at 170 degrees for 1.5 hours.
14. Then let the dish cool completely.
15. Wrap the terrine in the mold with cling film and place it in the refrigerator for 1-2 days.
16. Remove the terrine from the pan and remove the parchment paper. Cut the dish into portions.
17. Veal terrine with chicken, cognac and rosemary, baked in the oven, ready to serve. Bon appetit!