Pork and chicken terrine

Pork and chicken terrine

4.6 24 évaluation

Préparation 20min

Total 3h 20min

8 portions

Ingrédients

pork fillet cut into cubes (3 cm), slightly frozen
300 g
chicken breast fillet cut into cubes (3 cm), slightly frozen
200 g
brown onion (approx. 1), cut into halves
150 g
garlic cloves
2
fresh flat-leaf parsley leaves only
4 sprigs
fresh thyme leaves only, plus extra for garnishing
4 sprigs
extra virgin olive oil
20 g
white wine
50 g
fresh baby spinach leaves
50 g
shelled unsalted pistachio nuts plus extra for garnishing
50 g
dried cranberries plus extra for garnishing
40 g
egg
1
sea salt to taste
½ tsp
ground black pepper to taste
1 - 2 pinches
prosciutto (approx. 300 g)
12 slices
water
1000 g

Niveau

moyen

Infos nut. par 1 portion

Sodium 1164.9 mg

Protides 27 g

Calories 1053 kJ / 251 kcal

Lipides 13 g

Fibre 1.8 g

Graisses saturées 3.5 g

Glucides 5.2 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Festive Flavour 105 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Salmon with mango sauce, snow peas and carrots

Salmon with mango sauce, snow peas and carrots

1h

Pork fillet with mustard

Pork fillet with mustard

35min

Baked salmon cheesecake

Baked salmon cheesecake

26h 35min

Summer fruits in mulled cider syrup

Summer fruits in mulled cider syrup

45min

Tomatoes with wasabi dressing

Tomatoes with wasabi dressing

10min

Gorgonzola cheesecakes with pear jam

Gorgonzola cheesecakes with pear jam

45min

Brandy butter

Brandy butter

10min

Star anise and cinnamon syrup

Star anise and cinnamon syrup

45min

Prune and orange stuffing

Prune and orange stuffing

10min

Leek and smoked salmon dip

Leek and smoked salmon dip

55min

Smoked trout pâté

Smoked trout pâté

3h 15min

Black forest pavlova stack

Black forest pavlova stack

5h 30min