Meat Terrine with Prunes and Pistachios
by Editorial Staff
Meat terrine (pork, beef, chicken liver, and bacon) with prunes and pistachios is a delicious dish that will decorate your festive table. The total cooking time is quite long, but a minimum of your efforts will be spent directly. Four types of meat are harmoniously combined with each other, and prunes and pistachios make the dish brighter and richer not only in appearance but also in taste.
Cook: 1 hour 10 minutes
Servings: 5
Ingredients
- Pork (shoulder) – 450 g
- Beef (pulp) – 250 g
- Chicken liver – 250 g
- Bacon – 100 g
- Bulb onions – 1 pc.
- Garlic – 1-2 cloves
- Butter – 40 g
- Cream (33% fat) – 110 ml
- Eggs – 3 pcs.
- Prunes (pitted) – 100 g
- Pistachios in shell – 100 g
- Cognac – 50 ml
- Ground cinnamon – 0.25 teaspoon
- Ground nutmeg – 0.25 teaspoon
- Ground black pepper – 0.25 teaspoon
- Salt – 1 tbsp
Directions
- We prepare products. Wash the meat and dry it with paper towels. Pour prunes with hot water for literally one minute. We drain the water, rinse the prunes thoroughly in cool water, and dry them with paper towels. You will need foil during the cooking process.
- We send three types of meat and parts of a meat grinder in contact with meat to the freezer for 20-30 minutes. This is done so that the products and parts of the meat grinder are evenly cooled – this will keep all the fat in the meat and the dish will be as juicy as possible.
- Peel the onion and cut it into small cubes. We peel the garlic and pass it through a press.
- Melt the butter in a frying pan and fry the onion and garlic for 3-5 minutes, until soft. Turn off the heating and let it cool completely.
- We clean the pistachios. (I have fried pistachios. If your pistachios are raw, dry them in a dry skillet over low heat after peeling.)
- Combine the cooled onion with garlic, cream, salt, pepper, cinnamon, nutmeg, cognac, and raw eggs. Stir until smooth.
- We cut off all films and veins from meat and liver, cut them into large pieces. We pass two types of meat and liver through a meat grinder. Chop the bacon finely.
- We combine all the meat, liver, bacon, and pistachios with a creamy egg mass. Mix thoroughly.
- In a rectangular shape (I use a 25x13x6 cm shape), spread half of the meat mass evenly. We spread a layer of prunes. We spread the remaining meat mass.
- We wrap the dish with two layers of foil and send it to the refrigerator for 8 hours. After this time, preheat the oven to 160 degrees.
- Put the foil-wrapped form on a baking sheet or in a heat-resistant form. Pour water into a mold or baking sheet. We send it to the oven and bake at 160 degrees for 1.5 hours.
- Then turn off the heating and remove the foil from the mold. We remove the foam with water. Leave the form with terrine for 30 minutes in the cooling oven. Cut out a rectangle the size of a shape from thick cardboard.
- We cover the surface of the terrine with two layers of foil, put cardboard and some weights on it (I use cans weighing 300 g). We send it to the refrigerator for 4 hours. Remove the press and cool the terrine for another 24 hours.
- Remove the terrine from the mold before serving. To do this, lower the form with terrine in hot water for 2-3 minutes.
- Then we draw a knife along the side surfaces of the mold. We put a board or dish on the mold and confidently turn the dish with the shape.
- If the terrine doesn’t slip out right away, tap on the shape a little. We cut the terrine into portions and serve as an independent hot dish (with a side dish or vegetable salad) or as a cold appetizer.
- Meat terrine with prunes and pistachios is ready.
Bon Appetit!
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