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Liver terrine

Liver terrine


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The recipe is wonderful is taken from Irina, thank you boss for the recipe>: D <
An appetizer that is very easy to make and very tasty

  • 1 kg chicken liver
  • 2 white onions
  • 1 packet of butter
  • 10 g gelatin
  • 3 tablespoons brandy
  • salt / pepper / thyme / ginger
  • 50 g nut
  • rosemary leaves

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Liver terrine:

Finely chop the onion and put it to harden in the butter package. Add the spices.

The chicken liver is cleaned of skins and rinsed under running water. Place the liver over the hardened onion together with the rosemary.

When the liver is ready, put it in the blender together with the sauce formed.

The gelatin is soaked in 100 ml of water.

Grind the walnuts finely, mix half of the composition with gelatin and brandy (or whatever you use).

The liver paste is mixed with the composition of gelatin and walnut.

Put a food foil in a tray and pour the liver composition.

Place the remaining walnuts on top.

Refrigerate until the next day.

Tips sites

1

It can be served with blueberry sauce or rose jam


Chicken liver terrine

Mushrooms wash, drain and cut into thin strips. Melt a little butter in a saucepan, add mushrooms and fry until the liquid formed decreases.

Put in a strainer and allow to cool. Onion and garlic clean the sheets, wash and finely chop.

Melt the remaining butter, add the vegetables chopped and harden until soft. It adds chicken livers, fry for ten minutes and season.

Pour in the brandy, orange juice, cream, thyme and mix.

Remove the pan from the heat, leave to cool for ten minutes, then pass everything through the mincer.

Mix with the mixer until a fine paste results, add the mushrooms and mix. The composition is placed in a cake pan lined with plastic wrap and placed cold.


Goose liver terrine

Terina is an aperitif that comes from French gastronomy. In short it is a pate baked in the oven in a ceramic pot. This delicious pate that is served cold with special jams or fruits.

For me, everything has to do with the goose liver I received, in fact the livers from 9 geese. It's not about foie gras (although that would be ideal) and the liver of some geese normally grown in the household. Duck liver or even chicken can be used as well.

This French appetizer is made in several stages, not necessarily meticulous but with a need for time for the success of a fine dish.

For this recipe I was inspired by the Savori Urbane blog and a French site.

Ingredient:

  • 500-600g goose liver
  • 1 teaspoon grated salt
  • 1 teaspoon grated white pepper
  • 1/2 liter of milk
  • 50 ml good brandy or Porto wine
  • 2-3 tablespoons goose fat

Method of preparation:

Put the goose liver together with the milk in a covered bowl that will keep in the fridge for 24 hours.

Remove the liver from the milk and separate the liver lobes. With a well-sharpened knife, clean the arteries and veins between them. It is swabbed with paper towels.

The goose liver is seasoned with salt and white pepper and sprinkled with brandy. Cover well and refrigerate for another 24 hours or at least one night.

The macerated goose liver is placed in a ceramic vessel resistant to high temperatures, in a rectangular shape. Put the goose fat on top and heat the oven to 150.

The vessel must be not too large.

Prepare a yena tray with hot water for baking in a bain marie. The liver tray should be about three-quarters full of water.

Baking the goose liver terrine will take about 30-40 minutes.

Step 5.

Remove the terrine from the oven and follow the pressing part of the terrine for a good slice. Also remove the excess fat.

Put a plastic wrap on top and then a thick cardboard the size of a tray. Put something heavy on the cardboard so that it presses. The tray is left to cool for another night.

Remove the terrine from the refrigerator and remove everything that helped to press. Pour a little liquid fat on top to seal the terrine. Let it cool again.

The goose terrine is served cold, cut into slices and with various slightly spicy jams (onion, currants, figs).

Store in the refrigerator for at least a week.

I know, it seems like a lot of work, but it's not that complicated. For a total success and perfect taste, I recommend using a foie gras instead of the usual liver.


Poultry liver terrine

Instead of the traditional liver pate, which I tried in 2-3 "criminal" versions, I prepared a terrine for Christmas 2014.
Try it and you will be convinced that the taste and consistency are totally different.
For 8 small forms of terrine
• 500G chicken liver, peeled
• 500ml milk
• 1 small red onion
• 150ml sweet wine
• 3 eggs
• 150g melted butter
• Salt pepper
• 1 teaspoon (dried thyme)
The livers are left overnight in the refrigerator, in salted milk. The next day they drain well.
The wine is boiled and when it boils, add the finely chopped onion.
Strain with the liver blender together with the wine, melted butter, eggs and spices, until a homogeneous paste is formed.
It is poured into small, soufflé pots that are boiled in the oven at the "bain Marie", at a reduced temperature of 140 degrees, for 40 minutes.
The forms are taken out of hot water, and when they cool they are decorated with a little melted butter mixed with a few strands of thyme.
When served, the terrines can be decorated with onion rings, slices of pickled cucumber or boiled egg. They can last in the refrigerator for 7-8 days and can even freeze.


Spicy terrine with chicken and pork liver

Spicy terrine with chicken and pork liver from: chicken liver, chicken legs, pork liver, cherry tomatoes (yellow and red), red bell peppers, yellow bell peppers, red hot peppers, garlic cloves, onions, parsley, oil, salt, pepper, basil.

Ingredient:

  • 250 g chicken liver
  • 200 g chopped chicken legs
  • 150 g pork liver
  • 250 g cherry tomatoes (yellow and red)
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 1 red hot pepper
  • 2 cloves of garlic
  • 1 small onion
  • 2 bundles of parsley
  • oil
  • salt
  • pepper
  • basil

Method of preparation:

Finely chop the onion and fry it with the chopped garlic. Add the diced liver and sauté.

Put the minced meat, salt, pepper, let it all simmer, then pass the mixture through the mincer.

Wallpaper a cake tray with baking paper (or use an ungreased silicone tray).

Place a strgtidin liver paste, one of the strips of red pepper and finely chopped hot pepper, then a layer of liver, chopped parsley, paste, green pepper strips. The last layer should be made of liver paste.

Bake for 35 minutes. Serve cold terrine with tomato and basil slices.


Bake foie gras terrine from goose liver

Here we come to the actual cooking. Remove the form with the stuffed and seasoned liver from the fridge and let it reach 16-20C again (ambient temperature). Preheat the oven to 130C. Choose a deeper tray (steak type) in which you put water for bain marie. Test by placing foie gras terrine in the pan and filling with water up to 2/3 of the height of the terrine. Remove the terrine and put the tray with water to heat in the oven. Check when the water starts to warm well. Only then is the foie gras terrine put in the oven, in the tray with hot water. Leave for 50-60 minutes. After the first 30 minutes, the liver begins to melt on the surface, releasing a yellow, oily lard. It should not brown, just cook slowly in the steam emanating from the surrounding water. The indoor temperature should be around 57C (if you have a meat thermometer).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

After the cooking time of approx. Remove the foie gras terrine from the tray with water for 50-60 minutes and place it on a heat-resistant support in the kitchen. A thicker cardboard "lid" is made wrapped in 1-2 layers of aluminum with the exact same dimensions as the inside of the terrine. This lid must be placed directly on the surface of the liver and be able to withstand some pressing weights on it (eg 2-3 canned vegetables in the pantry). Basically, a press is improvised that forces the liver to descend to the bottom of the terrine and raises the liquid grease to the surface to create the protective layer. Leave it like this for at least 30 minutes until the lard shows signs of solidification. Remove the cans from the lid, remove and drain the lid and arrange the fat with a spoon in an even layer on the surface of the terrine. Wait until it solidifies completely then pull an aluminum foil directly on it and wrap the terrine in a plastic bag and let it cool. Foie gras terrine is good starting with the 2nd day, well cooled and lasts 10-14 days in the refrigerator. The liver can be served directly from the terrine, cut into thin slices or overturned on a plate (risk of oxidation). The terrine and the fat on top have an antioxidant protective role and it is good to immediately cover the freshly cut surfaces with aluminum foil or to pull it in the aspic (gelatin).


Cleaning day

A recognized method of liver prophylaxis and care is to cleanse the liver and bile. There is no better occasion than these fasting days, because the main rule is to eat lightly. After 5-6 days of eating plenty of vegetables and fruits, eat a raw or boiled beet salad with fresh or pickled cabbage and lemon juice in the evening.

The next morning, eat boiled oatmeal with 1/2 cup of water so you get a soft porridge. After 2-3 hours, take a purgative. Then drink a glass of mint tea and measles, lemon juice and honey. At lunch, hold something warm, an electric pillow or even a bottle of warm water over your liver. In the evening, eat a few thin slices of dry black bread in the oven. You can also take 150 ml of olive oil, lightly heated, after which drink lemon juice. You lie on your left side. After this one-day therapy, your liver has rejuvenated and is working much better. You can also use fresh apple juice.


Liquid dough pies with liver filling - a great recipe!

A goodness that combines fluffy dough and delicate organ filling. Enjoy your family with tasty pies!

INGREDIENTS (FOR 10 PATES):

For the dough:

-20 g of fresh yeast or 7 g of dry yeast

For the filling:

-300 gr of boiled liver (beef)

-200 gr of boiled heart (beef)

METHOD OF PREPARATION:

1.Mix hot water with sugar and yeast, then add salt, oil and mix again.

2. Incorporate the flour, mix a liquid dough with a spatula, cover and leave for 30 minutes.

3. Mix the dough with the spatula, gathering the edges in half, cover and leave for another 10 minutes.

4. Mix the chopped organs with grated onion, salt, black pepper and soup.

5. Grease your hands well with oil and divide the dough into 10 pieces.

6. On the work surface greased with oil, shape the glues, add about 50 g of filling, overlap the edges of the dough, then glue them, forming the patties.

7. Fry the pies on a frying pan with hot oil, over medium heat, sprinkling them with oil, until they are nicely browned on both sides.

Beautiful, tasty pies, wonderful on any table, with family or friends.


Liver paste with minced meat & # 8211 "de campagne" terrine

Liver paste with minced meat & # 8211 terrine "de campagne". Homemade pate in the oven. How to make a terrine of liver pate with meat, nuts, hazelnuts, pistachios? Terrine de campagne & # 8211 french recipe. Cold appetizer recipes. Recipes with poultry, veal or pork liver.

This & # 8211 terrine & # 8211 ground liver liver pie recipe is a French classic. "De campagne" means peasant, from the country and "terrine" is the very name of the form in which it is baked. Nothing complicated but very tasty!

We often make liver pâtés at home because the commercial one contains all kinds of things besides meat and liver. I also added some natural elements that contribute through their texture and aroma to the completion of the final preparation: walnut kernels and hazelnuts, raisins and many spices. The result was a wow one! A perfect cold aperitif for family festive meals or for the Holidays (Christmas, New Year's Eve). It can even replace Easter cake if you don't like lamb.

Many of you have already tried another classic French recipe for extra fine pate protected by a delicious green aspic (parsley and cucumber) & # 8211 see the recipe here.

Another famous terrine is that of foie gras (goose liver or stuffed duck) & # 8211 see here how it's done.

The composition of a liver terrine can also include noble types of game meat (pheasant, deer, wild boar, etc.), wild mushrooms (mushrooms, yellows, squirrels, etc.), alcoholic beverages (cognac, armagnac, brandy or wines), nuts, hazelnuts, almonds, pistachios, candied fruit and more. Most often the liver paste with minced meat is baked in rectangular ceramic shapes that have been wallpapered with thin slices of bacon, kaiser, raw-dried ham, etc. Baking is done in a bain marie, ie the terrines are placed in the oven in a tray that is half full of water. You will see below exactly how I proceeded. I was inspired by the recipe offered by Chef John from Food Whishes & # 8211 see the video at the end. He uses sodium nitrite which keeps the pink color of the processed meats, I did not have such a thing at hand.

This recipe appeared in the book "Arena de acasă" & # 8211 a cookbook published by Selgros that brings together menus prepared by famous chefs and fellow culinary bloggers. Each of us chose a complete menu consisting of 4 items: appetizer, soup, main course and dessert. I chose to prepare a complete menu related to the Arad area through local ingredients (meats, vegetables, fruits), especially to the Arad Vineyard area. Cadarca de Miniș (dry red wine) was the leitmotif of the whole concept, it being present in all 4 ways. Details here.

I give you the quantities for 2 terrines of 20x10x8 cm. If you think it's too much, you can halve the ingredients, but it's good to know that you can freeze the cooked and cooled pasta terrine. From a terrine of liver paste with minced meat I can cut approx. 10-12 slices.