Terina
TO SERVE COLD CUT ON THE PLATE, AND TO ENJOY THE GUESTS !!
Preparation steps
- You can make terrines in countless combinations of ingredients, they can be made of venison with gelatin, and carrots ... there can be turkey terrines, dry neck ... terrines can be made of prosciutto, cheese and vegetables, ... fruit terrines of various layers fruit and gelatin is a terrine of these ingredients which I will list. I add that we got two, one bigger, and one smaller. Terina according to the original, if it is meaty, is wrapped in bacon, but it can also be leafy. you need a long mold like mine from the picture or for bread, but it is important to know .... the mold will go into a water bath..means put the mold with the meat in a larger deeper pan into which two or three fingers of water are poured .
- First we will preheat the oven to 170. Then prepare a larger deeper pan and pour water, set aside Take the mold, ... put two baking papers on top of each other, make it protrude around the square mold. Arrange thin long slices of bacon, the same to protrude ... with them we will close the terrine and close. Who wants to put puff pastry instead of bacon ... hi hi bacon, bacon.
- We will make the mixture or filling by mixing all the ingredients with the meat well, seasoning, and that's it ... it all means raw, without prior smoking
- We fill the mold coated with the mixture, do not overfill it! Now place the mold in a deeper pan with water, and in the oven. Cover with aluminum foil on top so that it does not burn quickly. so it is baked for an hour, .. so we take it out of the pan with water, transfer the mold with the meat to a shallow new pan, remove the foil and turn up the oven to 200 and another 20 minutes, it all depends on the oven, bake until done. Be sure to kill with a stick for raznjice in terrine and see if it is baked ...... and done !!!! Cool well, wrap in aluminum foil, and put in the cold ... BEST PREPARE IT A DAY EARLIER BEFORE YOUR FESTIVAL, CELEBRATION, BIRTHDAY. Always serve terrine cold, sliced on a platter with several types of salads, savory cake, and other slices
