Veal terrine with cherry sauce desserts recipes
Ingredients
20 slices flat pancetta (see note)
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
2 teaspoons chopped thyme leaves
750g mixture of pork and veal mince
1 egg, lightly beaten
1/2 cup (35g) fresh breadcrumbs
1/2 cup (75g) pistachio kernels
1 cup (150g) pitted cherries
3 chicken tenderloin fillets, trimmed
Crispbread, to serve
Cherry sauce
1 cup (150g) pitted cherries
100g dried cranberries
Finely grated zest and juice of 1 orange
1 cinnamon quill
1/3 cup (75g) caster sugar
1/4 cup (60ml) Marsala (Sicilian fortified wine)
Veal terrine with cherry sauce desserts recipes
Method
Step 1
Preheat the oven to 170°C. Line a 1.5L terrine with pancetta, leaving enough overhanging the sides to fold over the top.
Step 2
Heat oil in a frypan over medium-low heat. Cook onion, garlic and thyme, stirring, for 3-4 minutes until softened. Cool slightly, then add mince, egg, breadcrumbs, pistachios and cherries. Season, then mix well to combine.
Step 3
Press half the mince mixture into the terrine and arrange chicken down the centre. Pack with remaining mince mixture and fold over excess pancetta. Cover with foil and place in a deep roasting pan. Fill pan with enough boiling water to come halfway up the sides of the terrine. Bake for 1 hour. Cool to room temperature.
Step 4
Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
Step 5
The next day, for the sauce, place all the ingredients in a pan over medium heat and bring to a simmer, stirring to dissolve sugar. Cook, stirring occasionally, for 15 minutes or until thickened. Cool.
Step 6
Turn out terrine and slice. Serve with the cherry sauce and crispbread.
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