how to make award winning Veal terrine with cherry sauce

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal terrine with cherry sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal terrine with cherry sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal terrine with cherry sauce is something that I’ve loved my entire life.

Table of Contents

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

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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