Christmas Meat Loaf
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 30 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 cup pig caul fat
- 1 onion (diced)
- 2 Tbsps vegetable oil
- 1.333 cups veal liver (diced)
- 3.333 cups lean Veal (diced)
- 1.333 cups fatty Bacon (rinds cut off, diced)
- 2 slices day-old Bread (crusts cut off, diced)
- 0.333 cup Pistachio
- 3 eggs
- ground allspice
- 2 cups Veal fillet (cut into strips)
- 1 cup Foie gras (cut into strips)
Preparation steps
1.
Moisten the caul and line the terrine dish with it.
2.
Fry the onion in 1 tbsp hot oil. Add the liver and fry for a few minutes, then leave to cool.
3.
Finely mince the veal, bacon, liver and onion mixture. Stir in the bread, pistachios and eggs and mix well. Season with salt, ground black pepper and allspice. Place approx. half the minced meat in the terrine and spread evenly.
4.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
5.
Season the veal fillet with salt and ground black pepper and fry in a hot pan in the remaining oil. Remove from the pan.
6.
Place the foie gras in the terrine on top of the minced meat in the middle. Add the fillet along the sides and cover with the remaining minced meat. Spread evenly and cover with the caul.
7.
Place a lid on the terrine and put it in a deep baking tray with approx. 3-4 cm hot water. Cook in the oven for around 90 minutes then remove from the oven, leave to rest, then remove the lid and leave to cool completely. Remove the terrine from the dish and serve in slices.
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