Beef veal Bacon terrine
Beef veal Bacon terrine

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, beef veal bacon terrine. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Make sure the piece of baking paper is large enough that you can fold it back over the terrine to cover the top. Layer bacon slices overlapping and extending out over the tin rim. Pack the meat mixture into the terrine and. The terrine is wrapped in dry-cured ham and baked to perfection.

Beef veal Bacon terrine is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Beef veal Bacon terrine is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have beef veal bacon terrine using 23 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Beef veal Bacon terrine:
  1. Take 500 grams minced beef (veal)
  2. Prepare 250 gram pork sausages
  3. Prepare 250 gram thinly long slice bacon
  4. Take 1/4 cup dry raisins&apricot,soak in warm water, drain
  5. Prepare 2 tsp fresh thyme
  6. Take 1/2 bunch sweet Basil & lemon basil(mix)
  7. Get 1 clove garlic
  8. Take 1 onion, finely chopped
  9. Get 5 indo red onion(small).finely chopped. or french red onions
  10. Take 1 pinch salt &peppoer
  11. Make ready 1 tsp sweet paprika powder
  12. Prepare INGREDIENTS IN INDONESIAN:
  13. Prepare 500 gram daging cincang sapi rendah fat
  14. Make ready 250 gram sosis babi, bisa di ganti sosis ayam yaa
  15. Prepare 250 gram daging asap bentuk yg panjang
  16. Take 1/4 cup raisin,sultana,tersedia di toko bahan kue
  17. Get 2 sdt daun thyme, bisa di tiadakan atau bisa pakai oregano
  18. Get 1/2 ikat daun kemangi
  19. Make ready 1 siung bawang putih
  20. Prepare 5 bawang merah,di iris tipis
  21. Prepare 1 siung bawang bombay, di potong dadu
  22. Get Garam merica
  23. Take 1 sdt bubuk paprika, bisa di ganti cabe bubuk

Top of the terrine completely covered with prosciutto. A terrine (French pronunciation: ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish - usually ceramic, glass or cast iron - with a tight-fitting lid.

Instructions to make Beef veal Bacon terrine:
  1. Preheat your oven to 180°C or 150°C fan forced.
  2. Line a 10cm x 22cm (4"x 9") loaf tin (or close to) loaf tin with baking paper. Make sure the piece of baking paper is large enough that you can fold it back over the terrine to cover the top.
  3. Layer bacon slices overlapping and extending out over the tin rim. The bacon extended out over the tin rim will fold back over the terrine mixture to cover.
  4. In a large bowl place all of your ingredients plus the leftover bacons. Mix well with your hands and season with salt and pepper
  5. Place your mixture in to your lined loaf tin. Press the mixture in firmly to make sure you get an even and flat result., removing air bubbles and getting the mixture into the tin corners.
  6. Fold the bacons that has been left overhanging over the top of the mixture. Be sure to fold your end pieces inover the top first.
  7. Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes
  8. Once finished baking, remove terrine from the oven and baking dish
  9. Serve with crusty bread and cornichons
  10. RECIPE IN INDONESIAN:
  11. Panaskan oven 150derajat C dg fan atau 180 derajat C tanpa fan
  12. Alasi cetakan,gunakan cetakan roti tawar yand ada tutup atau pakai kertas aluminium foil.alasi cetakan dengan kertas baking, cukup besar untuk bisa menutup daging
  13. Taro tiap lapisan daging asap padtikan cukup panjang hingga keluar dari cetakan, agar bisa di lipat.
  14. Masukan semua adonan ke bowl jg sisa daging asap, aduk dengan tangan sampee tercampur rata. tambhkan garam merica
  15. Taro di cetakan,tekan lembut sampai cukup padat,pastikan terisi sampee ujung, lipat daging asap sampai menutup adonan daging.
  16. Taro cetakan di tray, tuang air panas setengah dari tray lalu panggang selama 90 menit
  17. Selesai baking, keluarkan dari oven, diamkan hingga dingin
  18. Sajikan dengan roti atau dengan nasi putih hangat. Bisa buat bekal ke sekolah dan ke kantor. Apabila di simpan di lemari es, tahan hingga 5 hari.

Modern terrines do not necessarily contain meat or animal fat, but still contain meat-like textures and fat substitutes, such as mushrooms and pureed fruits or vegetables high in pectin. The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish - usually ceramic, glass or cast iron - with a tight-fitting lid. In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine. Line bottom loaf pan (or terrine pan, if you own one) crosswise with strips of bacon, laying them as close together as possible without overlapping. Fill the pan with half of the meat mixture, taking care not to move the bacon on the bottom.

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