Recipe Veal and pistachio terrine with onion and red wine marmalade : Practical and Delicious

Recipe Veal and pistachio terrine with onion and red wine marmalade : 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 Veal and pistachio terrine with onion and red wine marmalade. You are currently reading Recipe Veal and pistachio terrine with onion and red wine marmalade : Practical and Delicious. This recipe is the creation of the chef Cynthia Black. Recipe Veal and pistachio terrine with onion and red wine marmalade requires 6h 20m, cook 2h 15m and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

21 Ingredients

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  500g pork and veal mince
  
  
  


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  1/4 cup (40g) pistachios
  
  
  


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  1 egg
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 tbsp chopped thyme
  
  
  


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  1 tbsp finely grated lemon rind
  
  
  


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  1 tsp ground allspice
  
  
  


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  1 tsp freshly grated nutmeg
  
  
  


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  1 tbsp brandy
  
  
  


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  200g rindless bacon, sliced lengthways
  
  
  


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  1/2 cup flat-leaf parsley, finely chopped
  
  
  


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  1 small brown onion, finely chopped
  
  
  


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  1/4 tsp ground white pepper
  
  
  


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  2 small (about 180g) veal escalopes (see note)
  
  
  


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  Watercress sprigs, to serve
  
  
  


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  Brioche, to serve
  
  
  



• Onion and red wine marmalade



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  1/4 cup (60ml) olive oil
  
  
  


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  4 (about 600g) brown onions, thinly sliced
  
  
  


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  1/2 cup (100g) caster sugar
  
  
  


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  1/2 cup (125ml) red wine vinegar
  
  
  


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  1/2 cup (125ml) dry red wine
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place the mince, pistachios, egg, garlic, thyme, lemon rind, allspice, nutmeg and brandy in a medium bowl. Use your hands to combine. Season with salt and pepper.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 180°C. Line a 9 x 19.5cm (6-cup capacity) loaf pan with baking paper. Line the pan, crossways, with 6-7 overlapping slices of bacon, allowing ends to overhang. Combine the parsley, onion and white pepper in a bowl; add salt to taste. Place half the mince mixture on top of the bacon and press down firmly. Top with half the parsley mixture, then the veal escalopes. Season with salt and pepper. Top with remaining parsley mixture then remaining mince mixture. Fold over bacon then top with remaining bacon to enclose the terrine. Cover tightly with foil. Place in a baking dish. Pour boiling water into the dish to come halfway up the sides of the pan. Bake in oven for 1 1/2 hours or until juices run clear when tested with a skewer. Remove from oven and place in a clean baking dish. Weigh down terrine with tin cans (see Tip). Refrigerate overnight.
  
  
  


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  Step 3
  
  
  
  
  To make the marmalade, heat the oil in a large saucepan over low heat. Add onion and cook, covered, for 20 minutes or until soft and just starting to caramelise. Add the sugar, vinegar and wine and simmer for 25 minutes or until most liquid evaporates. Transfer to a container and refrigerate.
  
  
  


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  Step 4
  
  
  
  
  Turn the terrine out onto a serving plate. Scrape away excess jelly. Serve slices with watercress, onion and red wine marmalade, and brioche or baguettes.
  
  
  

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