Chicken terrine, Melted brie and Beef Wellington Recipe

Chicken terrine with pistachios and apricots, a unique dish to serve with salad.

Ingredients for 8 people:

1kg ground chicken breast

150g ground bacon

250g ground smoked pork (tenderloin, kassler)

1 French bread dipped in milk

1/2 chopped onion and fried in 1 spoon of butter

1 crushed garlic clove

2 eggs

80g sliced ​​raw ham

50g soft dried sweet apricot cut into cubes

100g sweet dried apricot cut in half for decoration

50g shelled roasted pistachios

10g shelled roasted pistachios to put in the middle of the terrine

8 slices of smoked bacon, salt and pepper

Procedures to prepare it:

Decorate a 34cm x 14cm rectangular shape with 5 slices of bacon and apricots cut in half (as shown in the video). Reserve. In a large bowl mix the ground meat, onion and garlic sautéed, bread soaked in milk, eggs, pistachios and salt and pepper. Mix this mass well. Place half the dough on top of the already decorated shape. Place the slices of raw ham, the diced apricots and the pistachios over half. Place the rest of the dough on top and decorate it all with 3 slices of bacon. Place in a pre-heated oven at 180C in MARIA BATH for 1 hour and a half. If the water in the pan dries, replace more water to cook all the time in a water bath. (DO NOT cover with aluminum foil). Serve with salad.

Melted brie with apricot and almond jam

Ingredients for 12 people:

1kg brie cheese

puff pastry, 3 tablespoons of your favorite jam

1 tablespoon laminated almonds

physallis to decorate

Procedures to prepare it:

Remove the dough from the freezer and wait until it is defrosted, but still cold (easier to handle it very cold). Cut a circle of dough larger than the size of your cheese. (If necessary, amend a piece of dough). Make some folds in the dough by wrapping the cheese, but leaving the center without dough to place the jam. Take to the freezer for at least 30 minutes or as long as you want (you can leave it ready days before). Preheat the oven to 180C. Remove from the freezer, place on a baking sheet and take directly from the freezer to the preheated oven for 50 minutes or until the dough is golden brown. Remove from the oven, place the jam in the center of the cheese, the almonds on top and decorate with physallis. Wait 10 minutes before serving for the cheese to set a little. Other options: strawberry jam decorated with sliced ​​strawberries, can also be made the same way with smaller brie cheese.

Beef Wellington for family lunch!

Ingredients for 6 people:

1kg filet mignon roast beef

400g Paris mushrooms

G 200g shiitake

G 200g shimeji

1 packet Arosa laminated puff pastry

2 chopped garlic cloves

1 tablespoon chopped fresh thyme

salt and pepper to taste

1 egg yolk mixed with a dessert spoon of water

Sauce:

1/2 cup of the sautéed and chopped mushrooms

1/2 cup dry white wine

beef broth formed by roast beef on the baking sheet

1/2 cup water

2 tablespoons of Chef demi icing broth

Procedures to prepare it:

Chop the mushrooms into cubes and place them together in a bowl. Put the garlic and thyme and mix. Heat a frying pan well, add oil and fry the mushrooms little by little. Remove from the pan and place in a sieve to remove any water that forms. When cold, remove from the sieve and prick with the knife. Add salt / pim kingdom. Reserve. Dry the filet mignon piece with paper towels. Heat a large skillet well, add oil and fry the filet mignon over high heat, always turning to brown evenly for 7 minutes. Add salt / pepper. After that time, turn the heat down to medium and fry for another 6 minutes (13 in total) to a pink fillet inside. (If you like it well done, leave another 5 minutes in the frying pan.)

Remove from pan and place on a baking sheet and allow to cool. When cold, dry well by squeezing the meat with paper towels. Open the puff pastry and make a bed with the chopped mushrooms the size of the meat. Place the meat on top of this bed of mushrooms and close the puff pastry as shown in the video above. Turn the seamed part downwards and place on the baking sheet. Brush the puff pastry with the yolk mixture with water. Place in a preheated oven at 190C for 25 minutes. Remove, transfer to serving board and let rest 5 minutes before cutting. Sauce: put a hot pan and a drizzle of olive oil, the mushrooms left over from the meat preparation, the white wine, water, meat broth and the Chef's seasoning. Salt and pim.