
Chicken Terrine with Pork Tenderloin
Terrines are baked French pate. They are served both as a snack to the main course, and as an independent dish. Here everything is as I like: it is prepared simply and for many serves, the products are available without exotic impregnations.
Ingredients
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Pork tenderloin2 pcs
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Ham150 g
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Chicken fillet1 kg
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Grain mustard1 tbsp
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Cream 33%100 ml
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Onion1 pcs
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Broccoli150 g
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Egg1 pcs
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Garlic3 clove
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Salt- to taste
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Black pepper- to taste
Steps
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1. Clean the tenderloin. Fold the 2 tenderloin with tails to each other, to make a cylinder of approximately the same thickness. Fix with the strips of foil. On medium-high heat, heat the frying pan greased with vegetable oil. Lay out the tenderloin and fry for about 7-8 minutes, periodically turn.
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2. Finely chop the onion, finely chop the broccoli. Cut ham small cubes. In a frying pan on medium heat, heat 2 tbsp. of vegetable oil. Put onions and fry for 2-3 minutes, stirring.
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3. Add the ham and broccoli, fry for about 3 minutes, stir.
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4. Transfer it into a bowl with forcemeat, add egg, mustard, cream, salt, pepper and grated garlic. Stir.
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5. Line the mold-brick with foil. Put half of the forcemeat into the mold and make a longitudinal groove in it. In the groove put the tenderloin, after removing the foil from it.
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6. Cover the second half of the forcemeat.
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7. Put in the oven preheated to 200 degrees and bake until ready for about 45-55 minutes. The temperature should be about 65 degrees. Leave prepared roll to rest in the mold at room temperature for about 15 minutes. Then cut and serve.
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8. Bon Appetit!