Poultry Liver Terrine with Olives
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Cook Time
1 h 40 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
Description
This poultry liver terrine with olives is a recipe that I love to prepare for the end of year celebrations. It is a tasty and economical starter that always impresses my guests. The poultry liver, cooked gently with spices, is then mixed with eggs and green olives for a rich texture and a delicate taste. Cooking in a casserole preserves all the flavor of the terrine. Serve it with a white mushroom sauce for an even more gourmet dish. Easy to make with the Thermomix®, this terrine is perfect for a cocktail party or a festive buffet. You can prepare it in advance and keep it cool until serving.
Ingredients (10 ingredients)
-
250 g Chicken liver
-
10 piece Eggs
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2 c. à soupe Semolina
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1 bunch Parsley
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1 pinch Cumin
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100 g Pitted green olives
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5 c. à soupe Oil
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1 pinch Salt
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1 pinch Pepper
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1 l Water
Preparation (6 steps)
Chopped and cooked poultry liver
Put the poultry liver in the Thermomix bowl and chop 5 Sec./Level 5. Transfer the chopped liver to a pan. Add the salt, chopped parsley, cumin and oil. Simmer over low heat, stirring, adding a few drops of water from time to time. Remove from heat.
Mixing the ingredients
Add the semolina to the cooked liver and mix. In a bowl, beat the eggs with a pinch of salt. Add the pitted green olives, cut into slices. Incorporate the liver and semolina mixture into the beaten eggs.
Preparation of the bag
Pour the mixture into a cylindrical bag 3 cm in diameter and 30 cm in length. Attach the end of the bag well.
Cooking in a casserole
Put 1 liter of water in the Thermomix bowl. Place the bag in the Varoma. Close the Varoma and cook 40 Min./Varoma/Level 1.
Cooling and unpacking
Remove the bag from the Varoma and let it cool completely. Then remove the bag.
Service
Cut the terrine into thin slices and serve with white mushroom sauce.
Finished cooking? Great! 🎉
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Created by
Manon Blanc
1
Rezept
0
Kochbücher
Allergens
- Eggs
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