Tag: Terrine

Grilled aubergine terrines with goat’s cheese – Italian cuisine reinvented by Gordon Ramsay

Grilled aubergine terrines with goat's cheese

Do you want a clever and tasty idea for cooking aubergines? This is the recipe for you. The grilled aubergine terrines they are the perfect dish to enrich your table with taste and creativity. So let’s see together how to cook aubergines in this way, with the help of the creaminess of the goat cheese and the sweetness of pepper jamto be able to convince even the most skeptical of vegetables, especially children.

Recipe Terrine of hare and caramelized onions – Italian Cuisine

Recipe Terrine of hare and caramelized onions

  • 500 g hare legs or shoulders
  • 260 g red onions
  • 200 g cold butter plus a little
  • 150 g of wine vinegar
  • 100 g fresh cream
  • 100 g sugar
  • 30 g leek in slices
  • fennel barbine
  • homemade bread
  • garlic
  • extra virgin olive oil
  • salt
  • pepper in grains

Dip the hare legs in a saucepan filled with salted water with 2 peppercorns, a clove of garlic with the peel. From when the boil starts, cook on the flame at minimum for 50 '. Let the hare legs cool in the cooking broth, then remove the meat from the meat and strain the broth. Melt a knob of butter in a pan, add the leek and hare pulp, salt, pepper and cream and cook everything for 10-12 'over high heat. Turn off and blend in cream in the food processor with a ladle of filtered broth.

When the mixture is quite homogeneous, add 200 g of cold butter in tufts, continuing to whisk. Blend until you get a fine grain. Distribute the hare terrine in one or more bowls, seal them with plastic wrap and let it cool in the fridge for at least 2 hours. Collect the vinegar, sugar, a tablespoon of oil and the sliced ​​onions in a saucepan and gently stew for 20-22 '.

Slice the bread and toast it in a pan or in the oven for 2-3 '. Serve the hare terrine on toast, completing with the caramelized onions and the fennel barbine.

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Terrine of liver with speck – Italian Cuisine

Terrine of liver with speck

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