Meat Terrine with Capsicum, Pistachios and Vegetable Caviar
Pane-bistecca
This is a Meat Terrine with Capsicum, Pistachios and Vegetable Caviar. Terrines are traditionally made from meat that is almost pureed and often covered with aspic/jelly to preserve it. In the past, it was mainly hare, game and pheasant that were cooked in this way. But nowadays there are many other terrines, those with vegetables, with eggs or even fruits and berries.
It is cooked in a bain-marie, that is, in water. If you want it really traditional, you can also use a nice terrine mould, which you can get in all shapes and sizes. But for simplicity’s sake, I used a cake tin. Terrines are served cold, so they can be prepared very well. They go well as a starter or as a buffet addition. Mine is very simple, chicken and pork with capsicum and pistachios!
It is cooked in a bain-marie, that is, in water. If you want it really traditional, you can also use a nice terrine mould, which you can get in all shapes and sizes. But for simplicity’s sake, I used a cake tin. Terrines are served cold, so they can be prepared very well. They go well as a starter or as a buffet addition. Mine is very simple, chicken and pork with capsicum and pistachios!
Ingredients
For a normal cake tin:
approx. 20 Bacon Slices
2 red Peperoni/Capsicum
300 g ground Pork
600 g ground Chicken
4 Garlic cloves, chopped
2 cm grated Ginger
Pepper
1 tsp Salt
1 red Chili, chopped
1 tsp Chili Powder
20 g Pistachios, chopped coarsely
4 tbsp Brandy
1 tbsp Thyme
1 Egg
Instructions
1
Step 1
Line the cake tin with the bacon slices so that the overlap hangs over the edge.
2
Step 2
Cut the capsicums into quarters and roast in the oven at 180 C degrees, then peel off the skin. Place half of the capsicum on top of the bacon.
3
Step 3
Knead the meat with a food processor, add the garlic, ginger, spice, pistachios, brandy and chopped chili. Then pour this mixture into the cake tin and smooth it out.
4
Step 4
Place the remaining capsicum on top and place the overlapping bacon on top. Press down briefly and close the tin tightly with aluminium foil.
5
Step 5
Fill a large baking dish with warm water and place the cake tin in the middle so that the water reaches halfway up. Cook in the oven at 170 C degrees for 70-80 minutes. Remove from the oven and leave to cool.
6
Step 6
Then place in the fridge to cool completely. To serve, you can take away the bacon if you like.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")