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{{#seo:
|title=Terrina al jerez (Sherry terrine) a Spanish recipe
|titlemode=replace
|keywords=#terrine #chicken #veal #foil #bread #lard #serranoham #roasting #pork #salami #salad
|hashtagrev=032020
|description=This veal and chicken terrine is a garlicky adaptation of a recipe from Simone and Ines Ortega's book The Book of Tapas
}}

{{Template:AdvancePreparation}}

This [[Veal|veal]] and [[Chicken|chicken]] [[Terrine|terrine]] is a garlicky adaptation of a recipe from Simone and Inés Ortega's book '''The Book of [[Tapas]]''' (ISBN 0714856134). Unlike like the [[Terrines|terrines]] I have made before, this one uses [[Lard|lard]], rather than solid [[Pork|pork]] [[Fat|fat]]
{{recipesummary
|TotalCalories = 3704
|PortionCalories = 168
|DatePublished=21st January 2013
|Author=JuliaBalbilla
|Servings = Servings: 22 - Makes 1 kg paté
|Difficulty = 2
|TotalTime = 14 hours 45 minutes
|PrepTime = 15 minutes
|CookTime = 14 hours 30 minutes
|Image = [[Image:Terrina al jerez (Sherry terrine) recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Served with garlic bread I notice''

4.6/5

Nice to see that a leopard(ess) doesn't change her spots 😂

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients
| [[Oil]]
| 400 g boneless, skinless [[Chicken|chicken]] breasts or thighs
| 500 g [[Veal|veal]], [[Minced|minced]]
| 100 g [[Lard|lard]], softened, plus some extra
| 2 tablespoons [[breadcrumbs]]
| 3 bulbs [[Garlic, crushed|garlic, crushed]]
| 2 [[Eggs|eggs]], beaten
| 120 ml [[Dry sherry|dry sherry]]
| Seasoning
| 150 g [[Serrano ham]], in one piece then cut into small strips

}}

===[[Mise en place]]===
* Preheat the [[Oven|oven]] to 180C/gas 4.
===Method===

{{RecipeMethod
| Heat some [[Oil|oil]] in a non-stick [[Frying pan|frying pan]] and [[Brown|brown]] the [[Chicken|chicken]] breasts on each side for 2 minutes.
| Transfer to a small [[Roasting|roasting]] tin and [[Roast|roast]] for 12 minutes, or until cooked.
| Remove from tin and allow to cool.
| Meanwhile, mix together the remaining ingredients, except of the [[Serrano ham]].
| When the [[Chicken|chicken]] has cooled, chop it roughly and add to the [[Veal|veal]] mixture.
| Reduce the [[Oven|oven]] temperature to 160° C (325° F - gas 3).
| Line a 1 kg [[Bread|bread]] pan or [[Terrine|terrine]] with [[Foil|foil]] and grease the foil with the extra [[Lard|lard]].
| Starting with the [[Veal|veal]] and [[Chicken|chicken]] mixture, fill the [[Terrine|terrine]] by layering alternately with the [[Serrano ham]], ending with the veal.
| Cover the top of the [[Terrine|terrine]] with double-thickness of [[Tin foil|tin foil]], making a lengthways pleat to allow the [[Steam|steam]] to rise.
| Place the tin into a large [[Roasting|roasting]] tin and fill it with hot water so that it comes half-way up the side of the [[Bread|bread]] tin. Add further water as and when it is necessary
| Cook for about two and a quarter hours, allowing an extra 15 minutes if the mixture has been [[Refrigerated|refrigerated]]. The [[Terrine|terrine]] is cooked when it has contracted from the sides of the tin and the [[Juice|juice]] runs yellow, when tested with a skewer.
| Remove from [[Oven|oven]] and whilst it is still hot, place several cans, eg [[Tomatoes|tomatoes]], horizontally and evenly on top of the [[Foil|foil]], to press the [[Terrine|terrine]]. Leave until completely cold.
| Chill for several hours or overnight, still weighted down.
| Remove the weights and [[Foil|foil]] and turn out onto clean foil.
| Wrap the [[Foil|foil]] around it and leave the pâté until it has been cold for at least 24 hours before cutting.
}}
===Serving suggestions===
Serve with nice [[Bread|bread]], [[Salad|salad]] and a good strong [[Cheese|cheese]].
===Variations===
Experiment with various types of [[Meat|meat]] such as [[Pork|pork]], [[Game|game]] and [[Salami|salami]] and try [[Wine|wine]], [[Calvados]] or [[Cider|cider]] instead of [[Sherry|sherry]].
===Chef's notes===
This [[Terrine|terrine]] is very delicate, so be careful when slicing it.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Garlic recipes]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Snacks and light bites]]
[[Category:Spanish recipes]]
[[Category:Starters]]
[[Category:Veal recipes]]
[[Category:Cooking with wine]]
[[Category:Pan fried]]
[[Category:Steamed]]

<code 'hashtagrev:12032020'>[[Special:Search/terrine|#terrine]] [[Special:Search/chicken|#chicken]] [[Special:Search/veal|#veal]] [[Special:Search/foil|#foil]] [[Special:Search/bread|#bread]] [[Special:Search/lard|#lard]] [[Special:Search/serranoham|#serranoham]] [[Special:Search/roasting|#roasting]] [[Special:Search/pork|#pork]] [[Special:Search/salami|#salami]] [[Special:Search/salad|#salad]]
</code>

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