Pate - terrine

Terrin wani tasa ne daga asali na asalin Faransanci, wanda ke da mashahuri a wasu kasashen Turai. Daga gurasar fasin da aka sani a gare mu, ana rarraba wadannan jita-jita ta hanyar rubutattun nau'o'i da kuma hanyoyin shiri.

Faɗa maka yadda za ku iya dafa alamar gida.

A ainihin ma'anar dafa abinci na nama yana kama da sababbin sifa ko casseroles. An san magunguna na "sanyi" da aka sani, yawancin kayan lambu ko kifi, wanda aka shirya kamar jelly. Cika abubuwan da ke samfurori da gelling liquid da congealing inganta inganta adana tasa.

Yawancin lokaci ana shirya su a cikin siffofi na musamman tare da murfi, ta yin amfani da nama, kifi, kayan lambu, namomin kaza a matsayin ainihin kayan, wanda wasu samfurori (qwai, cream, pistachios, kayan kayan yaji, da dai sauransu) suna kara.

Samfurorin da ake amfani dasu don cin abinci, ƙasa cikin nama mai naman da / ko a yanka a kananan ƙananan. Ku bauta wa wannan tasa, a kowace harka, a cikin sanyi.

Terrine na kaza hanta - girke-girke

Sinadaran:

• hanta kaza - 500 g;
• mai naman alade mai naman alade ko naman alade - 200 g;
• cream na halitta madara - 150 ml;
• kwai kaza - 3 guda;
• Curry cakuda;
• Kwan zuma ko 'ya'yan itace brandy - 60 ml;
• ganye (matasa albasa, Rosemary, cilantro faski);
• gishiri;
• tafarnuwa;
• lemun tsami.

Shiri

Mun yanke naman alade a matsayin manyan tsumburai (wato, a cikin kananan ƙananan cubes), mun sanya kitsen daga wadannan squash a cikin kwanon rufi. Mun kara hanta hanta, yankakken hannun ta da wuka, dan kadan, sai muka zub da haɗin. Koma tare da adadin kayan yaji don minti 8, ɗauka da sauƙi kuma hada tare da qwai da cream (kafin su haxa su a cikin akwati dabam). Ƙara yankakken ganye da kuma haɗuwa, kada ku girgiza. An shirya cakuda da aka shirya a cikin hanyar, an rufe tare da murfi da kuma gasa a cikin tanda na minti 45. Muna kwantar da hankali a cikin tanda tare da ƙofar ajar, a wannan lokacin tasa za ta kai cikakkiyar shiri. Ku bauta wa terrine, sliced ​​(sanyi, ba shakka). Har ila yau yana da kyau don hidimar ruwan tebur ruwan inabi, marmari, calvados ko giya, salatin salatin sabo (ganye) da fari baguette (karya hannunsa).

A cikin abun da ake ciki na taro da muka yi amfani da shi don shirya masarar nama, za mu iya hada da namomin kaza (namomin kaza, farin, chanterelles, namomin kaza, wasu). Za a iya yin naman kaza a gaban ƙara zuwa ga gurasar da aka yi da gasa a dan kadan ko kuma a takaice a cikin wani kwanon frying. Ba zai zama mai ban mamaki ba kuma adadin kwayoyi masu yankakke, pistachios, man shanu (don dandano), matasan zaituni ba tare da rami da bishiyar asparagus ba.

Kusan za ku iya "tsara" abun da ke tattare da gaurayewa don jin tsoro, wanda ya jagoranci ta hanyar tunanin ku da kuma jin dadin jituwa.