|
My recipe
Meat terrine with smoked cheese
Introduction
I ‘m not so much fond of the minced meat meals, to any meat patties I prefer the natural steak. My only exception would be a meat terrine. I make them very often and serve either warm or cold.
- 600-700 g finely minced meat (pork+ turkey)
- 200 g smoked cheese, diced
- 100 g smoked bacon
- 1 medium-sized onion
- 1/2 cup crushed ice
- 2 tbsp sweet mustard (Dijon)
- 2 egg yolks
- 2 egg whites
- 3 tbsp chopped parsley
- Salt, black pepper, paprika, other spices of your choice
- 1 tbsp sweet chilli sauce
TOPPING
- Chop finely the bacon and fry until golden brown (keep the fat)
- Add the bacon to the minced meat
- Chop finely the onion and saute on the fat from the bacon
- In a food processor combine all other ingredients except for the cheese and egg whites and pulse until smooth
- Line the baking dish (7-9 inches) with the parchment paper, brush it with the butter or water
- Whisk the egg whites and carefully fold them into the meat mixture
- Transfer the meat into the baking tray, brush with the topping and bake for 40 min at 180C
|
|
