Ingredients with Measurements:
- 1 lb. ground pork
- 1 lb. ground veal
- 1 lb. ground chicken
- 1/2 lb. bacon, diced
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 2 eggs
- 1/2 cup chopped parsley
- 1/4 cup chopped thyme
- 1/4 cup chopped sage
- 1/4 cup chopped rosemary
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 1/4 cup brandy
- Salt and pepper to taste
Special equipment needed:
- Terrine mold
- Parchment paper
- Aluminum foil
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large bowl, combine the ground pork, veal, and chicken.
3. In a separate bowl, mix the breadcrumbs and milk until well combined. Add the mixture to the meat and mix well.
4. Beat the eggs and add them to the meat mixture.
5. Add the chopped herbs, garlic, shallots, and brandy to the meat mixture. Season with salt and pepper to taste.
6. Line the terrine mold with parchment paper.
7. Layer the bacon on the bottom of the mold.
8. Add the meat mixture to the mold, pressing down firmly to remove any air pockets.
9. Cover the mold with aluminum foil.
10. Place the mold in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the mold.
11. Bake for 2 hours or until the internal temperature of the terrine reaches 165°F.
12. Remove the terrine from the oven and let it cool to room temperature.
13. Once cooled, remove the foil and parchment paper from the mold.
14. Place a cutting board on top of the mold and flip it over to release the terrine.
15. Slice the terrine and serve.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 450
Fat: 32g
Protein: 30g
Carbohydrates: 8g
Fiber: 1g
Sugar: 2g
Sodium: 450mg
Substitutions for ingredients:
- Ground pork, veal, and chicken can be substituted with ground beef or turkey.
- Brandy can be substituted with white wine or apple cider vinegar.
Variations:
- Add diced vegetables such as carrots, celery, or bell peppers to the meat mixture.
- Substitute the bacon with prosciutto or pancetta.
- Add grated cheese such as Parmesan or Gruyere to the meat mixture.
Tips and tricks:
- Use a meat thermometer to ensure the terrine is cooked to the proper temperature.
- Let the terrine cool completely before slicing to prevent it from falling apart.
- Serve the terrine with crusty bread, mustard, and pickles.
Storage instructions:
- Store the terrine in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the sliced terrine on a baking sheet.
- Bake for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the terrine on a wooden board with sliced bread, mustard, and pickles.
- Garnish with fresh herbs such as parsley or thyme.
Pairings:
- Serve with a light red wine such as Pinot Noir or Beaujolais.
Suggested side dishes:
- Roasted vegetables such as carrots, Brussels sprouts, or potatoes.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the terrine is not cooked through, return it to the oven and check the temperature every 15 minutes until it reaches 165°F.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw meat.
- Use a meat thermometer to ensure the terrine is cooked to the proper temperature.
- Store the terrine in the refrigerator and consume within 5 days.
Food history:
- Terrine is a traditional French dish that originated in the Middle Ages. It was originally made with game meats such as venison or wild boar.
Flavor profiles:
- The forcemeat and bacon terrine is savory and rich with a hint of brandy and herbs.
Serving suggestions:
- Serve the terrine as an appetizer or as part of a charcuterie board.
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