Homemade Cold Meat Terrine in Jelly
The cold meat terrine in jelly is a convivial and indulgent dish, perfect for your family or friend gatherings. Easy to make, this recipe gives a second life to your leftover cooked meats: roast, chicken, or ham. Besides being economical, it is an original starter that will charm your guests. With its blend of fresh herbs, garlic, and shallots, this dish offers an explosion of flavors in every bite. You can serve the terrine at a barbecue, as an appetizer, or at a buffet. Don't hesitate to accompany it with pickles for a touch of acidity. Its simple preparation doesn’t require cooking, making it even more convenient for impromptu meals. Additionally, it keeps well in the refrigerator, allowing you to prepare it in advance. Imagine the effect this elegant terrine will have on your table, highlighting how simple and enjoyable it is to savor homemade dishes.
- Preparation time: 15-20 min
- Servings: for 6 people
- Difficulty: Easy
Ingredients
- - Leftover cooked cold meats: roast, pork chops, veal, chicken, ham...
- Basically, whatever is left in your fridge!
- - Fresh parsley
- - A few cloves of garlic (to taste)
- - Fresh chives
- - 5 shallots
- - 1 to 2 packets of Maggi jelly, adjust according to the amount of meat
- - Salt and pepper for seasoning
Preparation
1. Start by preparing the jelly according to the package instructions, based on the desired quantity.
2. Pass the leftover meats one by one through the grinder, being careful not to reduce them too much.
3. Gather all the chopped pieces in a large mixing bowl, mix thoroughly, and adjust seasoning with salt and pepper as needed.
4. Finely chop the parsley, garlic, and shallots; snip the chives, then incorporate them into the meat.
5. Transfer this mixture to a terrine and add the jelly that you previously allowed to cool.
6. Place in the refrigerator for at least 4 hours, but ideally overnight for optimal flavor.
7. At the time of serving, slice the terrine and accompany it with pickles for a refreshing touch, a real delight!
