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Festive Savoury Loaf with Nuts

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Festive Savoury Loaf with Nuts
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
575
calories
Calories
0
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Ingredients

for
4
servings
1 cup
1 teaspoon
1
Apple (peeled, cored and finely sliced)
10 sheets
¼ cup
white Port wine
3 tablespoons
1 ⅔ cups
ground allspice
1 ⅔ cups
Foie gras (finely sliced)
To garnish
1 tablespoon
Hazelnuts (roasted and chopped)
2
1 sprig

Preparation steps

1.
Place the wine and honey in a pan with a pinch of salt and bring to the boil. Add the apples and steam until al dente. Remove and pat dry on kitchen paper.
2.
Soften the gelatine in cold water.
3.
Mix the apple broth with Port, lemon juice and stock and season with white pepper and allspice. Heat 3 tbsp of this mixture, wring out the gelatine and dissolve it in the warm liquid. Transfer to the rest of the mixture and leave to cool.
4.
Line the terrine dish with cling film (rinse the dish with cold water to prevent creases in the cling film). Pour some of the aspic mixture into the dish and freeze for around 10 minutes. Top with a slice of foie gras and then 1-2 apple slices. Add more aspic and return to the freezer. Continue building up the terrine in this way finishing with aspic. Allow to set in the fridge for 4 hours.
5.
To serve, knock the terrine out of the dish and carefully remove the cling film. Serve garnished with the nuts and herbs.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie575 kcal(27 %)
Protein25.79 g(26 %)
Fat39.37 g(34 %)
Carbohydrates14.99 g(10 %)
Sugar added1.44 g(6 %)
Roughage1.12 g(4 %)
Vitamin A874.04 mg(109,255 %)
Vitamin D0 μg(0 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.32 mg(29 %)
Niacin4.77 mg(40 %)
Vitamin B₆0.11 mg(8 %)
Folate62.29 μg(21 %)
Pantothenic acid1.14 mg(19 %)
Biotin2.07 μg(5 %)
Vitamin B₁₂8.15 μg(272 %)
Vitamin C8.2 mg(9 %)
Potassium246.81 mg(6 %)
Calcium82.33 mg(8 %)
Magnesium28 mg(9 %)
Iron5.33 mg(36 %)
Iodine0.35 μg(0 %)
Zinc0.98 mg(12 %)
Saturated fatty acids12.64 g
Cholesterol130.03 mg
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