Recipe "Terrine of poultry meat with peppers and olives":
For the filling and coating
- 150-200 g thin slices of bacon
- 1 green bell pepper
- 100 g green olives, pitted
- 5 sprigs of parsley
- black pepper coarse
- 1 teaspoon lemon juice
- 50 g ketchup
For the stuffing
- 350 g minced turkey breast
- 350 g minced chicken thighs
- 2 onions
- 100 g of fine oat flakes
- 100ml dry vermouth
- 3-4 cloves of garlic
- 2 tablespoons of "Chile" powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1 teaspoon of salt
- 0.5 teaspoons of black pepper
2 hours 30 minutes
Number of servings
The complexity of cooking
Birthday, New Year, Christmas, Dinner
oven / oven
Step by step recipe for cooking
Chop the onion and garlic as finely as possible. Mix all the ingredients for the stuffing in a large bowl, knead with his hands. Do not overdo it! Close the bowl of foil and place in the refrigerator for a period of 4 to 24 hours.
For the stuffing chop the peppers into small cubes, olives - slices or chunks. Parsley leaves are cut. Mix the ingredients and season with black pepper and lemon juice and stir.
Heat the oven to 165 C. The rectangular cake pan 2 liter Shots bacon slices overlap so that they hung from ledges form.
Fill out half the meat mixture, put the filling, close the second half of the minced meat. Close the surface of slices of bacon.
Put the form on a baking sheet and bake 1-1 1/4hours, up until the meat is dense to the touch. Approximately 10 minutes before end of baking grease surface terrine ketchup. Thermometer inserted into the terrine, should read 71 C.
Drain excess fat and completely cool terrine. Close the cling film, put on his board with the load. Leave in the refrigerator for a period of 12 to 48 hours. Put in a dish and cut into slices.