Terrin - what is it? Terrine of chicken

There are many different ways to prepare baked dishes from chicken, other meat, vegetables. In recipes, a word is often found such as terrin. The first impression is that this is something very complicated, and it's better not to go into the reading, because you will not cook anyway. But it's not like that at all. Terrin - what is it? This is a special way of baking, as a result of which you get a dish, something in between a roll, casserole and pate, laid out in a ceramic or clay form.

Details about terrines

It is precisely because of the recognizable form, and even the lid, in which the dish is not only prepared, but is served, that name also happened. Terrin - what is it? This is the food that is prepared necessarily in fireproof bowls of rectangular shape and monochrome bright colors. They make it from fish, poultry, meat, vegetables, by-products, or from sweets such as chocolate, cheeses, fruit and cottage cheese. The highlight of the terrines is the jelly "shirt", which is always filled with minced meat products. Thanks to this spicy crust, the dish does not dry out. Such yummy is sometimes prepared from mixed minced meat, when several kinds of meat, herbs, vegetables are added. As a result of such efforts, a real masterpiece of cooking is obtained, which already only stimulates the appetite. The preparation of a terrine is somewhat similar to the way a pate is made, but the mass is not uniform, which is different from the latter, and that is its recognizable feature and advantage. Products for it either cut into plates, or grind into minced meat, or combine both methods.

Technology of cooking terrines

When asked: terrine - what is it, initially it is implied that this dish is an exquisite delicacy, but, nevertheless, it is not so difficult to cook it. There are two ways:

1. Traditional, when the bulk of the process takes place in the oven.
2. Cold - cooking is done without baking, but with the help of a gelatin known to everyone.

In the first method, with the help of a knife or meat grinder, the products are crushed, then the ingredients that release the jelly are added to them, laid in a suitable shape, pressed with a lid and baked. The dish, cooked in this way, has an elastic consistency, has a jelly crust, cuts without problems, it can be eaten both in a cold form, and in hot. As binding products, eggs, cream, soft cheeses, champagne, wine, broths are used. From above, you can cover it with a fat or bacon. In the second way, the finished products must also be ground, then pour the gelatin, mix it lightly, send it to the mold, close the lid and - in the refrigerator for a minimum of ten hours. As you can see, nothing particularly complicated.

We cook the terrine from the chicken

Such a delicious dish perfectly diversifies any festive table, and on the eve of the coming New Year is especially relevant. Our terrain will be different from the rural classical theme, which will turn out to be quite easy, almost dietary. But if you wish, you can always add smoked or bacon to it. On the table to serve it is recommended cold, with mayonnaise sauce or ordinary mustard. For the preparation of ten servings we will need the following products: raw ham or hamon - six wide and thin slices, minced chicken - one kilogram, garlic - two denticles, dried tomatoes - three to four pieces, parsley - a small bunch, cut into small cubes bacon - three Tablespoons, nutmeg nut, paprika sharp, pepper black, salt.

Cooking process

The chicken terrine is prepared as follows. Take a rectangular shape, lining her hips and bottom slices of ham, laying them overlap. What does not fit inside, let it hang over the edges. In the mince we add shredded herbs and garlic, chopped tomatoes or fresh Bulgarian pepper, pepper, salt, season with a pinch of paprika and nutmeg, then thoroughly mix. In order to make the terrine more juicy, you can add fat bacon, cutting it into small cubes. Now put the stuffing in the form, top it up and cover it with hanging ham. The form is covered with foil and at 180 degrees we prepare 40 minutes in a water bath. Remove foil and bake for another 20 minutes. Turn off the oven and do not get our dish from there until it cools down. Then we send it to the refrigerator for a minimum of three to four hours, pressing it down with a load. Terrin from the chicken is ready, we take it out of the form, cut it into slices and serve it on the table.

Eggplant aubergine with brynza

Tell you another recipe for a tasty, fresh, completely dietary dish. Which, by the way, is prepared relatively quickly - just 40 minutes.

Necessary ingredients: two large eggplants, three differently colored bell peppers, two tomatoes, five cloves of garlic, a bunch of dill, 400 grams of cheese or cream cheese, 50 grams of vegetable oil. And now we are preparing a vegetable terrine. Step-by-step recipe:

1. Remove the skin from the pepper. Each housewife has its own method in stock, for example, bake until lightly burnt in the oven, and then - in a bag before cooling down.
2. Eggplants fry in vegetable oil until rouge, let them cool.
3. We cut the pepper into petals, tomatoes - in thin circles.
4. Greens and garlic finely chopped. We draw attention to the fact that garlic must be processed in this way.
5. We knead the cheese with a fork or crumble our hands.
6. We collect the terrine. We take a small rounded salad bowl and lined with a culinary film, and on top lay out a lap over the bottom of the eggplant. The edges of them must hang.
7. Next, we collect the layers, ramming each of them: a little cheese, tincture with dill, a layer of tomatoes, sprinkle with garlic, pepper, again cheese, and so on.
8. We finish all the aubergines, bending their dangling ends up. The same thing we do with the film, we put the load and for two or three hours we clean it in the refrigerator.
9. We unbent the film and turn our prepared dish on a plate. We do it very carefully.
10. We cut it like cake, and put it on the table.

A few tips for cooking

The answer to the question: terrin - what it is - was received, in the end, a few recommendations that will make it as tasty as possible:

1. While it is very good not to master the whole process, try to adhere strictly to the recipe and observe all its proportions.
2. To make the terrine more juicy, spread it in layers, and butter with them or lined with bacon.
3. To give a bright and unusual appearance, add prunes, carrots, green peas, pistachios.
4. The resulting minced meat or mass should be slightly lighter than for cutlets.
5. To ensure that the dish does not burn during cooking, it is recommended to cook it in a water bath.
6. It is advisable to wait at least ten hours in the refrigerator before cutting the terrine. In this case, the slices will look neat and do not fall apart.