Turkey terrine with hazelnuts by Jacques Bernadou
500 g of turkey steaks
250 g of lean pork
250 g of lard
hazelnuts
2 eggs
2 cloves of garlic
20 g of sel and 2 g of pepper and a little coriander if you like.
Mince the pork, lard and hald of the turkey steaks with an 8 plate and mix with the seasoning and the eggs.
Eoughly chop the other half with a knife to get small cubes.
Place 1/3 of the mince in the terrine dish, spread half of the cubes over it, cover that with the second third and add the rest of the cubes before covering them with the rest of the mince. Pat well.
To cook, place the terrine dish in a bain-marie for 1 1/2 to 2 hours at 200°C (350° F).
Test with the tip of a knife in the same ways as for the pork liver terrine.
This poultry based recipe can be varied.
You can use other white poultry or mix the poultry: guinea fowl or pheasant can for example be mixed with the turkey.
You can also marinate your cubes of meat for an hour or two in alcohol or white wine.
Replace the hazelnuts with olives, add flax seeds
