Terrine from chicken with champignons. Chicken Terrine Therin Recipes from chicken

Terrine is an interesting tasty snack from meat, fish or vegetable minced meat. A kind of brick-shaped casserole, cooked in the oven. Many hostess prepare ground of chicken. The recipe of this dish is pretty simple.

Terrine with champignons looks glamorous and unusual, especially in the context, so you can not only feed your home, but also surprise guests invited to the celebration.

Ingredients:

chicken breast - 500 g

champignons - 100 g (6-8 pcs.)

carrot - 2 pcs.

egg raw - 1 pc.

cream (Breased 10%) - 100 ml

salt - 1 tsp.

black ground pepper - 0.5 h.

muscat walnut - 0.5 h. l.

seasoning for Korean carrots - 0.5 h.

vegetable oil - 1 tbsp. l.

Number of portions: 8

Preparation time: 30 minutes

Cooking time: 60 minutes

Type of cuisine: French, European

Purpose: snack, lunch, dinner

Event: banquet, birthday, new year

Recipe

Preparatory operations

Clear champignons from dirt and wash under running water.

Share mushrooms in a small saucepan, pour water to add salt and boil for 10-15 minutes. Then leak on the colander.

As an experiment, you can try to prepare a terrine with pickled champignons (I have it in the plans), I think it should be very worthy.

Carrots wash, boil "in uniform" for 20 minutes, pour cold water, then clean from the peel and rub on a large grater.

Cooking minced meat

Wash chicken breast, remove the peel, cut off the bones of fillet and skip it through the meat grid with a shallow grid.

You can use and finished purchased mince.

In chicken minced minced raw egg, add cream, slight salt, ground black pepper or a mixture of peppers and nutmeg.

At adding spices, I am convincingly insisting, since without them the dish is fresh. You can also add fragrant herbs - dill, basil, thyme.

And adding cream is also necessary, they will make the dish especially gentle and juicy.

Minced stuff care and divide into four parts, approximately equal.

The form for the preparation of the territory should be rectangular. It can be silicone, glass or any other baking form.

Lubricate the bottom and wall shapes with vegetable oil and lay out ¼ part of the chicken minced meat, dissolve.

To put half of carrots on top of the minced meat, salt and twisted the seasoning for Korean carrots (you can not add).

To put the whole champignons with a leg down.

Cover the mushrooms with another part of the minced meat.

To put the remaining carrots on the minced meat, resolute and season again.

Last layer lay out the remaining minced.

The form with the workpiece to cover the foil and put in the oven, heated to a temperature of 180 ° C for 50 minutes. Then the foil to remove and give the top of the territory slightly baked.

At the end of the preparation, remove the shape out of the oven, cover the foil again and leave up to a complete cooling. During this time, all the allocated juices are absorbed again, thanks to which the dish is juicy.

Before serving, decorate an area of \u200b\u200bchicken with champignons "Snake" from mayonnaise, "flowers" from boiled carrots and parsley leaves.

Before serving, the area is cut into pieces with a thickness of about 1.5 cm.

Terrine - What is it? Terrine is a dish of French cuisine, something like or meat bread. Terrine is prepared from meat, chicken, fish, liver, or fruits can be added in the festive version. Bake the territory in the oven in the water bath so that it does not burn. Terrine can be served warm or cold. I suggest to prepare a recipe - an area of \u200b\u200bchicken. It is very convenient to use terrine for sandwiches - a healthy version instead of a harmful sausage.

First, you will need to remove the skin from the chicken, is not scary if it breaks a little.

Then cut the chicken meat from all over the chicken if possible.

Half chicken breasts with long stripes and male in a mixture of soy sauce and mayonnaise.

The rest of the chicken meat with large slices, lay out onto the cellulophian-plane board, distribute uniform chicken pieces on the board and put it in the freezer for 20-30 minutes to lightweight. This is done in order for as much as possible to grind meat in.

Grind a slightly frozen chicken meat into small mince. Together with chicken, you can grind the bulb.

Mix the ice cream by the fat very thin stripes.

For piquancy and beauty, I took half of sharp peppers, though he was from the freezer, perhaps partially lost his sharpness; If you take fresh pepper, you may need less. It's just finely cut it.

Mix the ground mince with onions, egg, add black pepper, nutmeg, coriander, salt. We add cold milk, mix the mince well, and add red sharp peppers.

For baking it is better to take a ceramic form, but I took an enameled, because I did not have a suitable in size of ceramic.

The bottom of the form lubricate the thin layer of vegetable oil.

We swell the shape of chicken skin so that the skin hangs from the side, then laying out half the strips of the sludge.

Put ¼ part of the minced meat, 1/3 of the pickled hen strips in one direction, again ¼ part of the minced meat, 1/3 of the pickled chicken and so on. Cover all strips of bass and close chicken skin.

We close the shape of the foil, lubricated from the bottom with vegetable oil so that the chicken sticks to the foil.

We put the shape on a water bath, for this we take the pan and pour water into it, install a form with a territory.

We put all the construction in the oven. We bake at a temperature of 180 degrees 1 hour, then open foil and baked for about 30 minutes. If it is strongly rumbling, cover the foil, but time you need to withstand. I checked the thermometer for meat so that the temperature inside the territory reached at least 70 degrees Celsius.

We take out the territory from the oven, and without removing the cargo from above from the form. Let us stand up to cooling, then put it in the refrigerator.

Prepare this recipe - an area of \u200b\u200bchicken, having learned that it is very tasty, I think you will begin to prepare various areas for a snack instead of sausage. I also recommend to prepare ham from chicken or pork.

Bon Appetit!

Ingredients:

• 1.6 kg of chicken - 800 g of meakty
• 30-40 g salad salted
• ½ red bitter pepper or less
• 0.5 glasses of milk
• 1 egg
• ½ bulbs big or 1 small
• black pepper
• 1/3 tsp. Coriander
• chipping nutmeg
• 1 ST L Soy Sauce
• 1 st l mayonnaise

Video ceiling of chicken

Chicken Terrine with Vegetables

If you suddenly do not know - the territory is an exquisite dish of French cuisine, the subspecies of PAstet. The main difference between Terry from Passtea is that the territory can be cut into thin pieces.

If you, suddenly, tired of shop sausage - here you have a meat solution to the calorie problem below average. And among other things, the chicken ferrine is recognized as masterpiece of world culinary. What I suggest you make sure your own experience.

For the preparation of the territory you will need:

• Minced chicken house - 400 g
• Onion - 1 bulbs
• Vegetable frozen mixture - 200 g
• Cream 20% - 100 g
• Egg chicken - 1 pc.
• Solid cheese - 100 g
• Salt to taste
• Pepper fragrant ground - to taste
• Spices for chicken (coriander, turmeric, paprika, thyme) - to taste.

Preparing Terrine:

1. In chicken minced chicken, add finely chopped onions, spices, salt and frosthed (without water) vegetables, mix well.
2. White cream with an egg with an egg, add salt and fragrant pepper.
3. Mix all ingredients with half of the coolest cheese, mix.
4. Put the chicken minced chicken in the baking form (the shape is pre-lubricated with oil).
5. Bake in the oven at a temperature of 200 degrees 30 minutes, then remove the shape with the area, sprinkle the remaining cheese and return to the oven for 5 minutes (the cheese must melt). Bake the terrine is better under the foil (there is a ruddy crust to us at all. Foil in several places pierce the toothpick), but this is your solution.
6. Finished area cool and cut into appetizing pieces.
7. Serve with a toast from baguette, loaf or gapet.

I just envy you. Bon Appetit!

Terrine, or meat bread - a dish of French cuisine, which will have to taste all fans of meat. In essence, it is a mince with various additives baked in a deep rectangular dish characteristic. It looks like a loaf of bread, hence the name.

The chicken area is good both in hot and in the cooled form, both as a snack and main dish, which is combined with any side dish. The recipe is basic, you can easily make changes to it, adding different components as desired. It can be pieces of sweet pepper, olives, olives, dried tomatoes, mushrooms. And every new territory will differ from the previous one. The only thing that should not be changed in this dish from chicken is the presence of nutmeg and walnuts, it is they who give the neutral chicken meat a unique taste and aroma.

Meat bread turns out incredibly juicy, the main thing is not to overeat it in the oven, because chicken meat is preparing very quickly. It is convenient that the dish can be made in advance and store in the refrigerator 1-2 days.

Ingredients

• chicken fillet 500 g
• cream 13% 200 ml.
• bow 4-5 pcs.
• walnuts 150 g
• creamy oil 50 g
• ground nutmeg 0.5 ppm
• 2 tons.
• baton or white bread 5-6 slices
• pepper black hammer

How to cook chicken terrine

You can serve both in heat and cold. Decorate with greens and halves of walnuts.