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Majorcan chicken terrine with prunes

terrines and pates can be addictive. If you're even gotten a taste, you want to have more of it. They are far less expensive or complicated to produce than you think. Terrines are also ideal for parties and dinner with friends. You can prepare well and only get better if they rest 1-2 days in the refrigerator and pull well.
My highlight was once a fish terrine with smoked trout fillets, which was encased in smoked salmon. Unfortunately I did then no photos.

And who says that one can only make terrines from wild meat? Terrines always taste, whether made venison, partridge, rabbit, salmon, trout and chicken are done. And they taste all year round.
Since eating terrines generally cold, they can be delicious even in summer as a starter or light supper enjoy with a sparkling white wine.

The highlight of this Majorcan chicken terrine, the prunes and the English paprika paprika de la Vera.

Majorcan chicken terrine with prunes
800 g chicken breast fillet
300 g chicken liver
300 g smoked bacon
250g prunes, pitted
1 egg
1 red onion
6 tablespoons brandy (or more)
2 garlic cloves
1 bunch flat-leaf parsley
2-3 bay leaves 4 sprigs thyme

paprika paprika de la Vera
olive oil to form the Auspinseln

breast meat and Chicken liver by the coarse disc of meat grinder. Bacon into very fine dice. Put everything in a bowl. Peel onion and garlic and chop finely. Papers strip by two branches of thyme. Everything under the meat mix. Season with Brandy, Paprika de la Vera, pepper and salt. The covered bowl for 1 hour to marinate in the refrigerator.

Meanwhile chop the parsley, cut the prunes into very small pieces.

a shallow dish for at least a liter of olive oil auspinseln. Preheat the oven to 180 degrees.

the bowl from the fridge and parsley, prunes, and the Egg knead well. Again, season to taste with salt and paprika de la Vera. The meat mixture, pour into the terrine dish and smooth out. Top with bay leaves and thyme branches.

The form in hot water bath and bake in preheated oven at 180 degrees for about 90 minutes to cook.

Remove from the oven and the Majorcan lassen.Wenn chicken terrine has cooled completely, refrigerate. Cool at least 2 days before the terrine is served.
To serve, cut into slices. These taste a Apfelbrunoise or Apfelalioli .

2 crisp apples 6 tablespoons best extra virgin olive oil, fruity example of the variety Picual
1-2 clove garlic 1 egg

red pepper Preheat ground pepper 1 teaspoon almond blossom honey


salt Preheat oven to 200 º C. Peel the apples thinly and cut into smaller pieces. Place in a feuefeste shape and fry in preheated oven about 15 minutes.
fried apples together with the peeled garlic clove, honey and egg and blend with the Püriestab. The olive oil in slowly and beat thin thread. Season with salt and freshly ground red pepper.
Store in refrigerator.