Meat terrine

You will need:

terrines:
350 g veal
359 lean pork
350 lean pork mince
50 g bacon
1 large egg
1 medium-sized onion
100 ml of dried cranberries
100 ml roasted chopped hazelnuts
3 tablespoons chopped parsley (to taste)
1 tsp thyme leaves (to taste)
1 clove of garlic
1 tsp ground black pepper (to taste)
2-3 tsp salt (to taste)
1 piece of pig skin without fat
2 tablespoons vegetable oil

MARINADE:
150 ml port wine (Ruby Port Wine)
100 ml Brandi
1 bay leaf
1 sprig of rosemary (10cm)

CRANBERRY JELLY:
300 ml of cranberry juice with sugar
1 tablespoon lemon juice (to taste)
7 g of gelatin

How to cook:

1. Slice the veal and pork into small pieces. In a small bowl, mix the Port and Brandy. Add bay lit, rosemary, sliced ​​meat mix. Cover the bowl and refrigerate for at least 30 minutes.

2. Finely chop the onion, bacon and garlic. Preheat a frying pan with 1 tbsp vegetable oil. Add the bacon, garlic, onion and stir fry for 2-3 minutes. Transfer to a deep bowl.

3. Remove the meat from the marinade and shift in a bowl with the onion mixture. Add ground meat, nuts, cranberries, chopped parsley and lightly beaten egg. Mix. Add salt, black pepper and knead thoroughly.

4. Spread pigskin on the working surface. Sprinkle with salt and pepper to taste. Form the meat mixture of "cylinder" (~ 10 * 25cm) and lay out on the left side of the pigskin. Tightly wrap the meat in the skin (layer 1). Trim any excess skin. With culinary needle and thread to sew the edges of the skin (or a tight bandage culinary thread with an interval of 6 cm). With the help of a brush carefully to grease all sides with vegetable oil (1st.l.).

5. Tightly wrapped terrine in 2 layers of paper for baking and cooking tight tie thread. Put a "package" in a rectangular shape (~ 10 * 22cm).
Terrine baked in a preheated to 165 ° C oven for 1 ½-2 hours. Remove the terrine from the oven and cool without removing from the mold for 30-40 minutes.

6. Remove the terrine from the paper and shift into a clean form. Put on top of a small narrow cutting board and flatten the load. Put the terrine in the refrigerator for 8-12 hours.

7. Soak the gelatine in cold water for 3-5 minutes. In a small saucepan, mix cranberry and lemon juice, warm up. Squeeze the gelatin from cold water and dissolve in a heated juice.

8. Remove the terrine from the refrigerator, remove the culinary thread, pass on the grille and grease with a brush or a spoon to pour the juice with gelatin. Put in the fridge for 15-20 minutes to solidify. Repeat the process until the end of juice.

Ready terrine cut into slices and serve as an appetizer.

Bon Appetit! Love Your Catering Dnepr!

15.12.2016