"Simplicity is the ultimate sophistication" LdV

Sunday, 26 April 2015

HOMEMADE FRENCH TERRINE DE LYON (Terrine de Lyon maison)

HOMEMADE FRENCH TERRINE DE LYON 
(Terrine de Lyon maison)


When I arrived in London my first craving (on the platform of the Eurostar already) was for the rillettes and terrine I used to eat as a sandwich at lunchtime when I was a student... I have told you about it here actually. A couple of years ago, I asked a good friend of mine (Helene de Troie) her recipe she had from a Lyon's friend for a French Terrine and since then, this terrine is on my table for parties most of the time...
If you go to Lyon by any chance, you will, without any doubt, eat one or several kind of Terrine...
You will see, this terrine is terribly easy to make. You will just need a night (or a whole day) for setting. This terrine will be an honor to any crusty baguette with a couple of gherkins... 

Wine pairing : Lirac (White) from The Rhône Valley.



 HOMEMADE FRENCH TERRINE DE LYON
A quick glance in your kitchen

IN YOUR FRIDGE
Butter
Chicken livers

IN YOUR CUPBOARD
Shallots
White wine
Pistachios
Hazelnuts
Sherry

HOMEMADE FRENCH TERRINE DE LYON
For 1 bowl  
150g 5,2 oz of chicken livers, trimmed 
3 shallots (diced) 
15 cl 5 oz of white wine
70g 2,46 oz of melted butter 
20g 0,70 oz of pistachios 
20g 0,70 oz of hazelnuts 
2 generous tbsp. of sherry

In a pan, cook the shallots for 2 minutes.
Add the chicken livers, the sherry and the white wine. 
Cook for 8 minutes.
Meanwhile, crushed the pistachios and hazelnuts with a mortar or a food processor.
Once cooked, put the livers mixture in a food processor and pulse.
Add the butter. Pulse once more.
Mix together well.
Spoon the preparation in a loaf tin (or any tin).
Sprinkle with the crushed nuts.
Set aside in the fridge for the night.
Enjoy it the day after with a lovely crusty bread and fine gherkins.




Terrine de Lyon maison

Pour 1 bol 
150g de foies de volaille 
3 échalotes
8cl de vin blanc 
70g de beurre 
20g de pistaches 
20g de noisettes 
2 cas de porto

A faire la veille.
Emincez les échalotes. Les faire blondir dans la poêle.
Ajoutez les foies puis le vin blanc. Cuire pendant 7 minutes.
Laissez tiédir puis réduire dans un robot avec le beurre.
Repartir cette mousse dans une terrine.
Parsemez de noisettes et de pistaches concassées par-dessus.
Réfrigérez une nuit.

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