Make terrines and pies yourself
What is in France on every corner, in every supermarket, almost every butcher, leads us unfortunately a shadowy existence: Terrines and pies. The baked delicacies are? whether served as starter or main course, cold or hot? always a pleasure. In principle, one distinguishes a pate, which is baked in a dough coat from a terrine, in which the dough is often replaced by green bacon. However, terrines with a large proportion of liver and without pastry are also called pies. Then there are timbales, which are not prepared as a large portion, but in small pots. But no matter, in any case, all together is the filling, the farce.
What a farce!
A farce is a mass of more or less crushed meat, fish and / or vegetables that needs to be cooked. There are three things to remember about a farce: it must remain cold during production, never exceed the temperature of 16 ° C, otherwise the farce will not bind and become crumbly and not homogeneous. That's why you should either mess up a farce quickly or keep it cold during preparation. In some recipes, where you have to mix, ice cubes come into the blender, you should definitely do that too! The second key point of a good farce is fat. Neither pies nor terrines are available in the light version. And third, a farce must always be well cooked, who works with meat thermometers: core temperature 68 °. Otherwise, the stick sample gives security: pierce wooden sticks, if nothing sticks when pulling out, the farce is through.
The pastry coat
Possible are both puff pastry (please do not develop ambition and just use TK-Ware) and yeast dough, but most of all a salty shortcrust pastry is used. The basic recipe for a box form: 250 g flour, a pinch of salt, 125 g butter, 1 egg yolk. If the dough is too chapped, you can incorporate one or two tablespoons of lukewarm water.
What do you need on accessories
- Refractory shapes that can be closed with a lid or aluminum foil? for example, high casserole dishes or cakes for cakes.
- A meat grinder, blender, lightning hacker or blender to get the farce fine.
- A sufficiently large form, in which one can prepare if necessary his terrine or pate in the water bath.
The cooking
In principle, pies and terrines are covered cooked. Baked patties are baked in the oven. It is important that the resulting steam in the Farce can pull off. Therefore, you have to prick enough large extractor holes in the lid of the pie? and yet the pie is covered, either with lid or aluminum foil. To brown the dough lid, you can bake the pate for 10 minutes without lid after the cooking time.
Terrines are usually cooked in a water bath? and in a maximum of 80 ° warm water. To do this, heat the oven (top / bottom heat) and then put the water bath container (either a large pot or the juice pan) into it, pour in lukewarm water and put in the terrine mold. The water should reach about 3 cm below the edge of the terrine mold. When cooking, always make sure that the water does not boil.
Basic recipe meat pie
1x shortcrust pastry
Soak 1 old bread roll with 500 g ground beef and a quartered onion through the meat grinder. Add an egg and some cognac and mix to a homogenous farce. 150 g of finely chopped mushrooms (or other mushrooms), one bunch of chopped parsley and chives, add 100 g each of diced, boiled and raw ham. Season with salt, pepper, nutmeg and marjoram.
Grease a box mold, cover it with the dough (keep some dough for the lid). Add the farce in several layers, always smoothing in between. Dough lid on it and cut out fume extraction holes. Seal the tin with aluminum foil and bake for 90 minutes in the preheated oven at 180 °. Then remove aluminum foil and brown again for 10 minutes.
Basic recipe salmon pate
1x shortcrust pastry
Drizzle 600 g salmon fillet in pieces with a little white wine or Noilly Prat. Twice through the meat grinder with two stale, soaked and expressed rolls. Whisk 3 eggs, 3 tablespoons cream, salt, pepper and 2 teaspoons soy sauce and mix with the fish mass to a homogeneous farce. Add 200 g of smoked salmon in narrow strips (you can also put whole smoked salmon slices in the farce). Grease a box or pie dish, line it with dough and fill the farce. Dough lids on it, drain holes in and close the mold. Cook in a 180 ° hot oven in a water bath for 90 minutes. Then covered for another 10 minutes to tan.
There are also abbreviations: salmon rillettes
No big cheeks, but delicious: sauté 180 g of salmon in coarse cubes in olive oil, so that it is slightly glassy inside. Mix in the kitchen machine with 70 g of soft butter, then add 1 tbsp crème fraiche, 1 tbsp chopped tarragon, chopped shallot and the juice of half a lemon.Mix again and season with salt and pepper. Place in a suitable mold (such as a mason jar), sprinkle with a slice of lemon on top and with liquid butter to cover everything. Leave to cool for at least one hour.
Chicken liver parfait
Finely chop 1 onion, sauté in olive oil and fry 600 g of chicken liver. Add 8 crushed juniper berries, deglaze with 40 ml brown rum and flambé. When the rum has burnt, add 100 ml of white port wine and simmer until it is syrupy. Puree with 300g of soft butter in a blender, season with salt and pepper. Put in small glass. When finished, dissolve 1 to 22 sheets of soaked gelatin in 100 ml of white, warm port and cover the parfaits with the still liquid porting jelly. Refrigerate.
