Recipe Farmhouse terrine : Practical and Delicious

Recipe Farmhouse terrine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Farmhouse terrine. You are currently reading Recipe Farmhouse terrine : Practical and Delicious. This recipe is the creation of the chef Dixie Elliott. Recipe Farmhouse terrine requires 8h 30m, cook 1h 20m and serve 4. Caution: allergy Contains soy and egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This French gourmet-style terrine will make any occasion extra-special.

Ingredients:

12 Ingredients

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  8-10 rashers rindless bacon, plus 2 rashers, diced
  
  
  


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  1 bunch English spinach, leaves removed and washed
  
  
  


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  500g pork mince
  
  
  


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  350g chicken mince
  
  
  


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  6 fresh sage leaves
  
  
  


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  1/2 cup flat-leaf parsley
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  1/2 tsp ground all spice
  
  
  


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  50ml brandy or cognac
  
  
  


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  1 egg, lightly beaten
  
  
  


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  Sour cherries, to serve
  
  
  


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  Watercress, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Lay bacon rashers across a 24.5cm x 7cm x 7cm deep (5-cup capacity) terrine dish or loaf pan, overlapping them slightly and allowing the bacon ends to hang over the edge.
  
  
  


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  Step 2
  
  
  
  
  Place spinach in a heatproof bowl. Cover with boiling water and stand for 1 minute or until wilted and bright green. Drain. Rinse in cold water. Squeeze water from spinach then finely chop and return to bowl.
  
  
  


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  Step 3
  
  
  
  
  Add pork mince, chicken mince and diced bacon to spinach. Finely chop sage, parsley and thyme. Add to spinach mixture with allspice, brandy, egg, a teaspoon of salt and freshly ground black pepper. Mix until well combined. Press mixture into the bacon-lined terrine dish and fold the overhanging bacon over the top. Cover with a lid or foil.
  
  
  


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  Step 4
  
  
  
  
  Place into a roasting pan. Pour hot water into roasting pan until water comes half way up the sides of terrine dish. Bake for 1 hour. Reduce heat to 140°C and bake for a further 20 minutes or until terrine is cooked through. To test, pierce with a skewer. If juices run pink, cook for a little longer; if clear, the terrine is cooked.
  
  
  


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  Step 5
  
  
  
  
  If using a lid, remove and cover with foil. Place 2 heavy cans on the foil to compress the terrine, and allow it to cool. Refrigerate overnight. Serve in slices decorated with sour cherries and watercress.
  
  
  

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