Chicken terrine with vegetables

In case you don’t know, terrine is an exquisite dish of French cuisine, a subtype of pate. The main difference between terrine and pate is that terrine can be cut into thin pieces.

If you are suddenly tired of store-bought sausage, here is a meat solution to your problem with a below-average calorie content. And above all, chicken terrine is recognized as a masterpiece of world cuisine. This is what I suggest you see from your own experience.

To prepare the terrine you will need:

• HOMEMADE minced chicken – 400 g
• Onion – 1 onion
• Frozen vegetable mixture – 200 g
• Cream 20% – 100 g
• Chicken egg – 1 pc.
• Hard cheese – 100 g
• Salt - to taste
• Ground allspice - to taste
• Spices for chicken (coriander, turmeric, paprika, thyme) - to taste.

Preparing the terrine:

1. Add finely chopped onion, spices, salt and defrosted (without water) vegetables to the minced chicken and mix well.
2. Whisk the cream with the egg, add salt and allspice.
3. Mix all ingredients with half the grated cheese and stir.
4. Place the minced chicken in a baking dish (pre-grease the pan with oil).
5. Bake in the oven at 200 degrees for 30 minutes, then remove the terrine pan, sprinkle with the remaining cheese and return to the oven for 5 minutes (the cheese should melt). It’s better to bake the terrine under foil (here we don’t need a golden brown crust at all. Pierce the foil in several places with a toothpick), but this is your decision.
6. Cool the finished terrine and cut into delicious pieces.
7. Serve with baguette toast, bread or biscuits.

I just envy you. Bon appetit!

Terrine is an interesting tasty appetizer made from minced meat, fish or vegetables. This is a kind of brick-shaped casserole cooked in the oven. Many housewives prepare chicken terrine. The recipe for this dish is quite simple to follow.

Terrine with champignons looks glamorous and unusual, especially when cut, so you can not only feed it to your family, but also surprise guests invited to the celebration.

Ingredients:

chicken breast – 500 g

champignons – 100 g (6-8 pcs.)

carrots – 2 pcs.

raw egg – 1 pc.

cream (fat content 10%) – 100 ml

salt – 1 tsp.

ground black pepper – 0.5 tsp.

ground nutmeg – 0.5 tsp.

seasoning for Korean carrots – 0.5 tsp.

vegetable oil – 1 tbsp. l.

Number of servings: 8

Preparation time: 30 minutes

Cooking time: 60 minutes

Type of cuisine: French, European

Purpose: snack, lunch, dinner

Occasion: Banquet, Birthday, New Year

Recipe

Preparatory operations

Clean the champignons from dirt and wash under running water.

Place the mushrooms in a small saucepan, add water, add salt and boil for 10-15 minutes. Then drain in a colander.

As an experiment, you can try making a terrine with pickled champignons (I have plans for this), I think it should also turn out very well.

Wash the carrots, boil them in their skins for 20 minutes, add cold water, then peel them and grate them on a coarse grater.

Preparing minced meat for terrine

Wash the chicken breast, remove the skin, cut the fillet from the bones and pass it through a meat grinder with a fine grid.

You can also use ready-made purchased minced meat.

Break a raw egg into the minced chicken, add cream, a little salt, ground black pepper or a mixture of peppers and nutmeg.

I strongly insist on adding spices, since without them the dish turns out bland. You can also add aromatic herbs - dill, basil, thyme.

And adding cream is also a must; it will make the dish especially tender and juicy.

Mix the minced meat thoroughly and divide into four approximately equal parts.

The form for preparing the terrine should be rectangular. It can be silicone, glass or any other baking dish.

Grease the bottom and walls of the mold with vegetable oil and lay out ¼ of the minced chicken, smoothing it out.

Place half of the carrots on top of the minced meat, add a little salt and season with seasoning for Korean carrots (optional).

Place whole champignons on top of the minced meat, stem side down.

Cover the mushrooms with another part of the minced meat.

Place the remaining carrots on the minced meat, add salt and season again.

Place the remaining minced meat in the last layer.

Cover the pan with the preparation with foil and place in the oven, preheated to 180°C, for 50 minutes. Then remove the foil and let the top of the terrine lightly bake.

Once cooking is complete, remove the pan from the oven, cover again with foil and leave to cool completely. During this time, all the released juices will be absorbed again, making the dish juicy.

Before serving, decorate the chicken terrine with champignons with a “snake” of mayonnaise, “flowers” ​​of boiled carrots and parsley leaves.

Before serving, the terrine is cut into pieces about 1.5 cm thick.

Calories: 484
Proteins/100g: 12
Carbohydrates/100g: 4

Chicken terrine is an excellent dish option that won’t take you a lot of time to prepare, and is also perfect as a main course or snack. The terrine is served cold, with the addition of fresh or baked vegetables; if desired, you can add the terrine with your favorite sauce. To prepare a dietary terrine, you will need to leave aside the bacon and fried vegetables, which housewives often add during the cooking process. I suggest you add just a little low-fat milk, a couple of bright spices, and also carrots - we will have a two-color terrine. If desired, along with the terrine, you can simultaneously prepare a side dish - baked cauliflower or other vegetables - as you like. The recipe with photos will help you prepare this dish step by step simply and quickly. Be sure to try this one too.

- chicken fillet – 250 gr.,
- low-fat cream – 80 ml.,
- carrots – 1 pc.,
- chicken protein – 1 pc.,
- salt – 1 pinch,
- ground pepper – 2 pinches,
- dry granulated garlic – 2-3 pinches,
- cauliflower – optional.

How to cook at home

Wash the chicken fillet under cool water and dry with a paper towel. Trim the fatty parts of the fillet and also cut off the transparent film. Cut the chicken fillet into arbitrary pieces.



Place the chicken pieces in a blender bowl and immediately add the low-fat cream.



Beat chicken with cream until smooth. Add the spices of dry garlic and ground pepper to the minced chicken, throw in a pinch of salt. Whisk the ingredients again.





Remove half of the minced meat from the blender bowl and combine with the chicken protein. Leave the second half of the minced meat in the blender, add carrots, and, if desired, greens or spinach. Beat carrots and minced chicken until smooth.



Line the mold with food grade paper and lightly oil it if desired. Place the first layer of minced meat with protein. Place cauliflower florets nearby (optional).



Cover the white layer of terrine with minced meat and carrots. Now put the pan in the oven, bake the terrine at 180 degrees for 20-30 minutes, using your oven as a guide. Allow the finished terrine to cool. After cutting the terrine, add the cauliflower and serve. See what else you can cook

Terrine, or meat loaf, is a French dish that will appeal to all meat lovers. Essentially, it is minced meat with various additives, baked in the deep rectangular shape characteristic of this dish. It looks like a loaf of bread, hence the name.

Chicken terrine is good both hot and cold, both as an appetizer and as a main dish, which can be combined with any side dish. The recipe is basic and can be easily modified by adding various ingredients as desired. These can be pieces of sweet pepper, olives, sun-dried tomatoes, mushrooms. And each new terrine will be different from the previous one. The only thing that should not be changed in this chicken dish is the presence of nutmeg and walnuts; they give the neutral chicken meat a unique taste and aroma.

The meat loaf turns out incredibly juicy, the main thing is not to overcook it in the oven, because chicken meat cooks very quickly. Conveniently, the dish can be made in advance and stored in the refrigerator for 1-2 days.

Ingredients

• chicken fillet 500 g.
• cream 13% 200 ml.
• onions 4-5 pcs.
• walnuts 150 g
• butter 50 g
• ground nutmeg 0.5 tsp.
• eggs 2 t.
• loaf or white bread 5-6 slices
• ground black pepper

How to make chicken terrine

Can be served either warm or cold. Garnish with herbs and walnut halves.

Prepare the filling: chop the pepper very finely, beat the eggs and yolks with sour cream, salt, paprika. Add starch, chopped pepper, mix well.

Bake a pancake. Cut the pancake in half, fold each half away from the cut. Fold the pancakes into a heart shape and wrap in foil. Cool to room temperature, then freeze in the freezer.


Cut the fillet into pieces and grind in a blender or meat grinder along with the onion. Add salt, pepper, spices, soy sauce, sour cream to the minced meat, knead well. Add the beaten egg whites and beat well until smooth.


Grease a baking dish with vegetable oil and sprinkle with breadcrumbs. Add half of the prepared minced meat. Use a spoon to make a conical depression in the center of the mold.


Place the “heart” of the omelette into the cavity, compact it well on the sides with minced meat.


Place the remaining minced meat on top, level with a wet spoon, and sprinkle with breadcrumbs.


Wrap the pan in two layers of foil and place the pan in a saucepan larger than the pan. Pour water to 1/3 of the height of the mold, place in the oven and bake at 180 degrees for 45-50 minutes.


Remove the finished terrine from the foil, drain the resulting liquid and, without removing it from the mold, cover with cling film or foil and place in the cold. Place a weight on top and leave for 12 hours (preferably 24 hours) to cool and ripen.

Remove the terrine from the mold and serve, cutting into slices. Bon appetit!

Essentially the same soufflé, but with mushrooms. It looks very elegant, so you can serve it to guests without a twinge of conscience.

Ingredients:

Preparation:

Grind the chicken meat into a homogeneous mass with onions. Place the egg.

Add green onions, mushrooms, spices.

Place the minced meat in a mold and place in another mold filled with water. Place in the oven for 1 hour, temp. 180 degrees.

Let cool well. Place on a plate.

And cut it.

Terrine "Tenderness" with broccoli

Chicken with broccoli, combined into the most delicate terrine - it’s dietary, original, well, just what the doctor ordered! A great dish for a hot summer dinner.

Ingredients:

Minced chicken	300 g
Egg	3 pcs
Cream (10%)	50 ml
Broccoli (florets)	400-500g
Salt pepper
Nutmeg (ground)
Butter (for greasing)

Preparation:

Beat the finished minced meat with a blender.
Or pass the breast meat through a meat grinder 2 times.

Thaw broccoli, or trim the inflorescences from a fresh bunch and chop using a meat grinder or other electric mixers, add to the minced meat, salt, pepper and add nutmeg on the tip of a knife.

Divide the eggs into whites, yolks and shells.
Add the yolks to the minced meat.

Beat the egg whites into a very stiff foam so that a spoon can stand in it, adding a pinch of salt.
Throw away the shells or prepare a calcined drink, whoever needs it...
Add cream to the minced meat, stir, and then very carefully add the protein foam. I tried to stir slowly and in one direction, from the edges of the bowl to the middle.
I don’t know if this is the secret of airiness, but I tried very hard to fulfill as accurately as possible all the secrets of the soufflé, read in the vastness of the Internet.

Grease a baking dish with oil and spread the soufflé.
Bake in a preheated oven at 180°C for 45 minutes. Under no circumstances DO NOT OPEN the oven!

The soufflé will decrease in volume and the edges will be covered with a thin brownish crust... mmmm - delicious!

I left the soufflé to cool in the turned off oven.

Cut the finished and cooled soufflé into squares and then into triangles. Garnish with frozen cranberries or redcurrants.
Soufflé is delicious warm or cold, so it can be a main dish or a snack dish.
Bon appetit!

CHICKEN AND VEGETABLE TERRINE

Ingredients:

Minced chicken	400 g
Bulb onions	1 PC
Vegetables (frozen)	200 g
Cream (20-30%)	100 ml
Egg	1 PC
Spices (for chicken)
Hard cheese	100 g
Allspice (ground)

Preparation:

Grind minced chicken and onion.

Add assorted frozen vegetables (previously defrosted), spices, mix well.

Add an egg to the cream, beat with a whisk, add allspice and salt.

Mix the minced meat with vegetables and add 50 g of grated cheese.

Place the resulting mixture into a greased baking dish.

Top with slices of melted toast cheese, such as cheddar, or sprinkle with grated cheese.
Bake at 200°C for approx. 30 minutes until cheese melts.

Cool in the pan, cut into pieces.
Bon appetit and happy holidays!