Terrine "Golden fleece"
373 - -
according to legend, the gold in the Caucasus was produced by immersing the skin of a sheep into the waters of the gold river; the fleece, in which the settled particles of gold had become more valuable... our fleece has a bright Golden color thanks to the pumpkin...after all, it is the child of the sun gives any dish a rich, Sunny hue and spicy...sweet taste, enriching it with many useful substances and letting us in anywhere.. even the most rainy and gloomy autumn day to see on his Desk a real sun... the terrine, having a delicate and unusual taste is well suited for the festive table, and for a quiet family dinner... spicy sweetness of pumpkin...juicy tenderness of Turkey...fried mushrooms...in a cloud of spices and light beer... On the competition "Bright mood"
Ingredients for Terrine "Golden fleece"
- Chicken fillet - 500 g
- Onion - 2 PCs
- Pumpkin - 300 g
- Mushrooms - 200 g
- Salmon - 70 g
- Black pepper
- Tomato paste - 2 tbsp
Step by step instruction of cooking Terrine "Golden fleece"
fry mushrooms with onions until Golden brown, add salt and pepper, to taste
fillet cut into pieces, pumpkin - thin slices (I cut with a knife for cleaning of vegetables)
sprinkle all with salt and pepper
in a long rectangular loaf pan put the foil, so that there is long hanging down the edge with a good oil
cover the bottom and sides of mold with strips of pumpkin, sprinkle with salt and pepper
spread on the bottom layer of mushrooms
now, layer Turkey, sliced
a layer of chopped pumpkin (after cutting the pumpkin thin slices are pieces that we use in this layer)
on top lay the slices of cheese and remaining mushrooms
layer pork balyk, sliced thinly (but it is possible this layer and not to do)
mix 1 Cup of beer 2 tbsp tomato paste and dry spices (oregano, Basil) and pour this mixture into a form
pour in the beer to form was all filled with fluid
wrap the top tightly presses the foil and sent in a preheated 200C oven for an hour
then turn off the oven , cut the foil and leave the terrine for some time in the oven to brown (cooking time, of course, approximate, because all ovens are different)
the finished terrine spread on a dish (this must be done carefully, preferably over a sink to pour hot juice left in the form)
decorate...cut pieces and ...
pleasant to You of appetite and BRIGHT MOOD! :)