Cooking terrin Terrin - a very convenient and versatile dish, not requiring a long stay in the kitchen. Terrine from chicken fillet with squirrels, red bell pepper and basil has a dense, but delicate structure. In the flavor range, the taste of sweet pepper dominates. Terrin turns a little dryish, so it requires a feed with either your favorite sauce or fresh vegetables. To this terrine you need a juicy garnish. Before adding thyme it is necessary to remove leaves from branches, do not put twigs. The terrine is served in a cooled form.
Ingredients:- Chicken fillet 600g
- Eggs chicken 2 pcs.
- Pepper sweet 1 pc.
- Salt 4 g
- Mixture of peppers 1 g
- Thyme (Thyme) dry 3 g
- Basil fresh violet 10 g
- Onions 1 pc.
- Step 1 Prepare the main products for cooking terrine: chicken fillet, sweet pepper, onion, spices and squirrels 2 chicken eggs.
- Step 2 Chicken fillet to rinse, dry, coarsely chop. Peel onion and also cut into large pieces. Meat, onion, squirrels, thyme chop in a blender in a homogeneous mass.
- Step 3 Add the pulp of sweet Bulgarian pepper, cut into cubes. Put salt, a mixture of peppers, mix.
- Step 4 Cover the baking sheet with parchment paper, put clean basil leaves on the bottom.
- Step 5 Put the prepared meat mass. Align. Cover with foil.
- Step 6 Bake at 170 ° C for an hour. Then remove the foil and oven for another 15-20 minutes. Leave in the oven until completely cooled. Serve terrine in a cooled form.