Recipe: Liver terrine with sweet peppers step by step with pictures | Handy.Recipes

Liver terrine with sweet peppers

Cooked Liver Terrine with Sweet Peppers

Nutritional Value

I'm a frugal farmer and often try to cook on a budget. But that doesn't mean that budget meals don't taste great. On the contrary, my cooking philosophy is that even simple produce can be used to make a delicacy! This terrine is made with beef liver, pork skin and vegetables. And the result is very good.

Author of the recipe

Ingredients for liver terrine with sweet peppers:


  • Beef liver - 500 g
  • Pork skin - 500 g
  • Onions - 250 g
  • Lard (fresh) - 50 g
  • Sweet red pepper - 250 g
  • Garlic - 5 clove
  • Seasoning (for pâté) - 1 teaspoon
  • Salt - 1 teaspoon
  • Semolina - 2 tablespoon

How to cook liver terrine with bell peppers step by step with photos


Dice fresh pork fat and fry chopped onion and red bell bell pepper on the fat. Use fresh or frozen bell peppers. Cool down to room temperature

Cook pork rinds without salt until soft, about 1.5 hours. Let cool to room temperature

Peel beef liver from skins and cut into pieces

Process liver, skins, garlic and roasted vegetables with a blender to a smooth paste. Season with salt and pâté seasoning. I used a premade pâté mix. It contains: pepper, coriander, garlic, nutmeg, cumin, cloves, cinnamon

Spread the mixture into the ceramic molds. This amount of food fits perfectly into two molds, measuring 21*14 cm and 19*12 cm. Place in cold oven, set temperature to 120-130°C and bake for 1.5 hours. Then turn off the oven and leave for another 30-40 minutes. The terrine rises like a soufflé when baked, but sinks to its former level when it cools. So you can fill the molds almost to the top. I suggest you line the molds with parchment, it will be easier to remove. I didn't do that, I'll be more careful from now on

Let the terrine cool to room temperature in the molds. Then wrap the terrine in foil or cling film and leave for at least 12 hours in the refrigerator to cool and firm up. Then remove it from the molds and you can slice it. Pork rinds are an excellent gelling ingredient, so the terrine comes out pretty dense and easy to cut.

Nutritional Value:

Whole Dish:
Calories
2629.4 Calories
Protein
211.5 g
Fat
141 g
Carbohydrates
131.9 g
100g:
Calories
152 Calories
Protein
12.2 g
Fat
8.2 g
Carbohydrates
7.6 g

Cream of Wheat, Lard, Meat, Salt, Garlic, Seasoning, Onions, Liver, Unusual, Red Peppers, Ingredients, Snacks, Pork Skins

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