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Terrine with cheese and chicken

Terrine with cheese and chicken

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An idea for the upcoming holidays!

  • 450 g plain sliced ​​cheese
  • 150 g sliced ​​smoked cheese
  • 350 g sliced ​​chicken ham
  • 200 g smoked chicken breast
  • dried thyme
  • We need more
  • butter for greased form

Servings: 12

Preparation time: less than 60 minutes

RECIPE PREPARATION Terina with cheese and chicken:

If the ingredients are not sliced, then they should be sliced ​​as thin as possible.

I had the cheese and sliced ​​chicken ham, so I thinly sliced ​​only the smoked chicken breast.

Grease a cake form with butter.

Wallpaper the bottom and walls of the form with slices of plain cheese.

Sprinkle with dried thyme.

Over the cheese placed on the bottom of the form, put a layer of thin slices of smoked chicken breast. A layer of chicken ham follows. Alternate until you finish the ingredients, taking care to sprinkle dried thyme over the cheese. Above, the last layer, we place the slices of smoked cheese. Bake for 10 minutes on medium heat. Remove the form from the oven and let the terrine cool in the pan.

When it has cooled, put it in the fridge for a few good hours (3/4) to harden. Take the terrine out of the mold. Feliem!

Good appetite!

Preparation of Chicken Pie:

Ingredients for chicken pie dough:

500 grams of flour, 20 grams of yeast, 1 teaspoon of salt, 2 teaspoons of sugar, 300 ml. of warm water, 4 tablespoons oil.

Ingredients for chicken pie filling:

500 grams of chicken breast, 1 onion, 1 clove of garlic, 250 grams of mushrooms, 1-2 red peppers, 250 grams of mozzarella or cheese, 200 grams of sour cream for cooked (12%), thyme and fresh parsley to taste, salt and pepper, 2 tablespoons oil.

Mix the yeast with the sugar and dilute with 3 tablespoons of warm water. Then add over the flour mixed with salt, add the rest of the water and oil and knead a smooth and non-sticky dough that is left in a warm place to increase until it doubles in volume.

Cut the chicken breast into cubes, cut the vegetables into small pieces. Put the chicken breast in the pan in the two tablespoons of hot oil, when it takes on color, remove it and fry the remaining onion and pepper in the remaining fat. Add the mushrooms and after softening the chicken breast add it back to the pan. Add the sour cream and simmer for a few minutes until reduced. Season with salt, pepper and greens and leave to cool. Portion the dough to taste and fill with chicken filling, adding mozzarella. Bake at 200 degrees Celsius for 15-20 minutes (until golden brown).

Liver paste with minced meat & # 8211 "de campagne" terrine

Liver paste with minced meat & # 8211 terrine "de campagne". Homemade pate in the oven. How to make a terrine of liver pate with meat, nuts, hazelnuts, pistachios? Terrine de campagne & # 8211 french recipe. Cold appetizer recipes. Recipes with poultry, veal or pork liver.

This recipe for minced liver paste & # 8211 terrine "de campagne" is a classic French one. "De campagne" means peasant, from the country and "terrine" is the very name of the form in which it is baked. Nothing complicated but very tasty!

We often make liver pâtés at home because the commercial one contains all kinds of things besides meat and liver. I also added some natural elements that contribute through their texture and aroma to the completion of the final preparation: walnut kernels and hazelnuts, raisins and many spices. The result was a wow one! A perfect cold aperitif for family festive meals or for the Holidays (Christmas, New Year's Eve). It can even replace Easter cake if you don't like lamb.

Many of you have already tried another classic French recipe for extra fine pate protected by a delicious green aspic (parsley and cucumber) & # 8211 see the recipe here.

Another famous terrine is that of foie gras (goose liver or stuffed duck) & # 8211 see here how it's done.

The composition of a liver terrine can also include noble types of game meat (pheasant, deer, wild boar, etc.), wild mushrooms (mushrooms, yellows, squirrels, etc.), alcoholic beverages (cognac, armagnac, brandy or wines), nuts, hazelnuts, almonds, pistachios, candied fruit and more. Most often the liver paste with minced meat is baked in rectangular ceramic shapes that have been wallpapered with thin slices of bacon, kaiser, raw-dried ham, etc. Baking is done in a bain marie, ie the terrines are placed in the oven in a tray that is half full of water. You will see below exactly how I proceeded. I was inspired by the recipe offered by Chef John from Food Whishes & # 8211 see the video at the end. He uses sodium nitrite which keeps the pink color of the processed meats, I did not have such a thing at hand.

This recipe appeared in the book "Arena de acasă" & # 8211 a cookbook published by Selgros that brings together menus prepared by famous chefs and fellow culinary bloggers. Each of us chose a complete menu consisting of 4 items: appetizer, soup, main course and dessert. I chose to prepare a complete menu related to the Arad area through local ingredients (meats, vegetables, fruits), especially to the Arad Vineyard area. Cadarca de Miniș (dry red wine) was the leitmotif of the whole concept, it being present in all 4 ways. Details here.

I give you the quantities for 2 terrines of 20x10x8 cm. If you think it's too much, you can halve the ingredients, but it's good to know that you can freeze the cooked and cooled pasta terrine. From a terrine of liver paste with minced meat I can cut approx. 10-12 slices.

C & # 259l & # 259toriile & icircnseamn & # 259 culinary adventures

The food package is easy to prepare, when you know how long it takes to travel, how many people you have to feed the best options. Road breaks made for food are always welcome and energizing.

Once you are at a stop and put the food on the table, you have already made sure that the food is safe, at an optimal temperature and delicious. Get your energy!

6 pieces boneless chicken breast
6 slices of bacon
6 slices of cheese
salt pepper

Prepare the chicken breast, take each piece and beat it with a hammer, season them to taste with salt and pepper. We put a piece of cheese in the middle of the chicken slice and roll it, then we wrap the chicken breast in bacon, we catch them with a toothpick. Put in the hot oven and let it brown. Serve with pleasure!

Try this video recipe too

Chicken terrine with prunes

If you want to have a special appetizer on the Christmas table, I advise you to try this chicken terrine with prunes.

Although at first I was skeptical about the chosen combination of meat and plums, it turned out to be a good choice !!

And because on the third day of Christmas we celebrate Saint Stephen, it is best to serve with this terrine of chicken with prunes a glass of wine Saint Stephen from Crama Oprisor


half a chicken breast

15 strips of kaizer (15-20 cm long)

Method of preparation

Bone the chicken legs and chop them through a meat grinder.

Put the meat in a bowl and add to it, onion seasoned in a little butter, the two eggs, salt, pepper, paprika and garlic powder, according to everyone's taste.

We wallpapered a gratin shape (I used an oval one but you can use a cake shape), with kaizer strips, leaving an edge on the outside of the shape of about 5 cm, so that in the end we can cover the terrine with it.

Place the first layer of chopped composition, then strips of chicken breast not before seasoning them with salt and paprika.

Place the dried plum pieces between the strips as shown in the picture.

Put another layer of chopped composition on top, and a layer of chicken breast and prunes and finish with a layer of chopped composition.

Wrap the terrine with the strips that we left on the outside of the form, cover the form with a foil and put it in the oven at the right heat.

After about 20 minutes, remove the foil and leave it in the oven for another 20 minutes.

Remove the form from the oven, after it has cooled, remove the terrine from the form and let it cool well before cutting it.

Prepare the terrine

First we prepare the meat. We cut the chicken breast into strips 1.5 cm thick and 5-6 cm long. Put the meat in a bowl then add: 1 clove grated garlic, pepper, oil, also grated ginger, soy sauce, and if necessary a little salt. Mix well and leave for 1 hour in the cold.
Meanwhile, prepare the mushrooms. We cut them into slices. Put a little oil in a pan, then finely chopped onion. Leave for 2 minutes, add the mushrooms. Let them simmer until all the juice left by them evaporates. Add salt, pepper, grated garlic and fresh parsley. Leave it on the fire for another minute, then put the mixture aside.

For the preparation of this terrine we need a cake form, size 25/10 cm. First we put in the form of aluminum foil, to exceed the edges by 10 cm, then we put food foil, as well as size. We put the slices of bacon in shape, see photo.

Then follows a layer of chicken breast, alternating with one of mushrooms, continue until we finish the ingredients. We hydrate the gelatin in 50 ml of cold water. In the pan where I hardened the mushrooms I put 75 ml of water and put it on the fire. When it started to boil I put it aside. I added gelatin and poured it carefully over the terrine. With a spoon I lightly pressed the terrine. Then I covered it with the ends of the bacon slices.
I closed everything as well as I could with the food foil, then with the aluminum foil. Be careful that everything is well covered and without cracks. The bowl with the terrine is placed in another tray. Fill with water up to half the shape.
Put everything in the preheated oven at 160 degrees for 1 hour and a half. After the time has passed, we take it out of the oven, out of the water, and put a weight on it. I used a 1 l bottle of water.
After it has cooled, put it in the fridge overnight. On the 2nd day, slice it with a sharp knife. Serve cold, with pickles. Enjoy!


A simple and refined recipe at the same time & # 8211 chicken breast roll with mushrooms. It can be served both hot and cold, combined with a simple vegetable salad, mashed potatoes, rice or whatever you want.

INGREDIENT (2 pers.): ESTIMATED TIME & # 8211 25-30 min

chicken breast & # 8211 1 pc.
mushrooms & # 8211 100 gr
celery & # 8211 half stem
onion & # 8211 1/2 pc.
1 egg, 1 tablespoon flour, 2 tablespoons milk
salt, pepper, oil

Prepare the filling for the chicken breast: chop the onion as small as possible, and the celery and mushrooms of the right size. Put all these ingredients in a plate, add a piece of melted butter, salt and put in the microwave for 4 minutes, covering with another plate (do not forget to mix the vegetables after the first 2 minutes).
Meanwhile, cut the chicken breast into slices, beat it, salt and pepper.

Remove the vegetables from the microwave, put 1-2 tablespoons on each slice of chicken and form the rolls.

Prepare a mixture of beaten egg, a tablespoon of flour and 1 tablespoon of milk.

Roll each roll in the given composition and fry on the pan with hot oil on both sides.

Terrine with cheese and chicken - Recipes

Terrine is a food that can be eaten as an appetizer. This recipe is very suitable for PL days in the Dukan diet, but if you eliminate fats you can consume it on PP days, ie in the attack phase. It is also a recipe that is prepared quickly, it is tasty and even more, it is a Dukan recipe. But don't forget, chicken terrine with vegetables is a good way for the whole family, including the little ones.

Cruise Phase, Consolidation

-500 gr minced chicken breast (or turkey)

First I cleaned the carrot and together with the yellow beans I boiled it for about 15-20 minutes, then take them out and let them cool a bit. Meanwhile, clean the white onion and put it through the small grater and cut the bell pepper into small cubes. Also, cut the carrot into cubes, and if the beans are too long, cut them smaller.

Pour all the vegetables (onion, pepper, carrot and bean) over the minced meat, add the spices and mix everything carefully. Pour the composition into a silicone tray (it must not stick) and place in the oven heated to 180 degrees. Leave in the oven for 45-50 minutes, then remove the tray and leave the ternia in the pan to cool for about 10-15 minutes. then take it out. Store in a refrigerator and eat cold.

Terrine from liver and chicken

The delicious terrine is easy to make and excellent in the morning for breakfast or dinner with vegetables.

  • 300 gr chicken liver
  • 350 gr chicken breast
  • 150 ml water
  • 2 tablespoons cornstarch
  • 4 tablespoons oil
  • salt and spices according to taste and preferences
  1. Grind the meat and liver on a food processor or meat grinder.
  2. Mix water, starch, oil, salt and spices.
  3. Mix everything until you get a paste.
  4. Put the composition in a pan and put in the preheated oven at 170 degrees for about 30-40 minutes.
  5. Let cool and portion.
  6. We serve the lustful dwarf!
  7. Enjoy!

Video: Beet Terrine Recipe (May 2022).