Veal Terrine with Spicy Apple Jelly

For a casserole dish of about 1 l capacity for six to eight people.

Many people are afraid of such a terrine, it is considered complicated. But our recipe is, on the contrary, very easy! A terrine has the advantage that you have to cook it one, 48 hours before, because it needs time to settle so that the flavors can blend. So then the entrée is ready and waiting in the refrigerator. All you have to do is take it out at the right time, cut it into slices and arrange it nicely.

Our tricks to make the terrine perfect

Trick 1: Before you get to work, the meat should be well chilled, this helps the binding ability, the terrine will be juicier.

Trick 2: Cut half of the meat and bacon by hand into centimeter-sized cubes, the other half is pureed in a hand blender.

Trick 3: Proper heat control protects against drying out. The terrine is therefore cooked in a water bath in a moderately hot oven.

Trick 4: We prepare our herb mixture the same way: from crushed peppercorns, bay leaf spice, mace, chili, new spice, salt and sugar. This is used to season the meat cubes as well as the meat farce.

Our last trick: after cooling, place an exactly fitting board on the surface and let the terrine press under a weight (about 1 kilogram) and rest for a day. This gives it a pleasant firmness, it does not crumble when cut open, and it remains

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