Terrine of braised pork with earthquakes and lentils wrapped in serranoskinke

Ingredients for Terrine of braised pork with earthquakes and lentils wrapped in serranoskinke

Instructions for Terrine of braised pork with earthquakes and lentils wrapped in serranoskinke

To prepare the Terrine of braised pork with earthquakes and lentils wrapped in serranoskinke recipe, please follow these instructions:

Order pork tenderloin at the butcher a few days in advance.

Tureen
Brown the pork tenderloin in a small saucepan - first with the greasy side down. Brown the meat in a little oil if there is not any fat on the meat. Take the meat and brown carrot and bell pepper cut into smaller pieces. Add tomatoes and garlic in coarse tern. Put the meat back in the pan. Add the wine and boil for a few minutes without lid. Add spices, 3 dl water and apply tightly closed lid. Boil on low heat for approx. 1 hour until the meat is tender. Let the meat cool in the liquid.

Boil the lenses according to the instructions on the package. Let them drip well and get cold.

Peel and steam the earthquakes in a pan with a little oil, ½ dl water and salt or baking them in the oven at 150 degrees until they are tender. Let them get cold.

Take the cold meat up. Warm clouds and vegetables and pour it through a sieve, if necessary. With a cloth. Boil until there is ½ liter of liquid. Add water if there is insufficient liquid. Serve with liquid calves, salt and pepper. Save the fluid. Cut the most real meat and earthquakes in the tern of 1½ x 1½ x 1½ cm.

Rinse film on both sides and put it in a mold. Put serranoskin in shape - it may hang over the edge.

Put a layer of lenses at the bottom of the mold. Alternate the tern of the bows, earthquakes and lenses. Continue until the terrain is filled up. There may be excess lentils, meat and earthquakes. It should not be squeezed but put "loosely" down. Place the house block in soft in cold water. Warm up the liquid - it should only be hand warm. Swallow the water of the house block and place it in the hot liquid. Pipes for all houses have been dissolved. Cool it a little and pour it over the terrain so it just covers.

Fold the ham over. Set the terrine in a refrigerator for 8-12 hours before serving. Remove the movie. Cut the terrine into slices while it is cold, with a very sharp thin blade knife, for example a fillet knife. Deep possibly. The knife in hot water between each slice cut. Lay the terrine on dish or on plates and let it stand so that it is tempered by serving.

Balsamic reduction
Boil balsamic and honey until it has a syrupy consistency. Boil first at high heat until there is only half left. Then cook at low heat until the consistency is right. Take care that it can easily become hard when it gets cold. If the consistency has become too solid add water. Lun possibly. Reduction in microwave oven or in water bath before use. Decorate with balsamic reduction. Make strips on the plate with a spoon or come into a cream pan.

Silted earthquakes
Scrub the earthquakes well or peel them. Cut them into thin slices, for example on a roast iron. Cook them al dente in wine and oil together with pills, whole garlic, thyme, salt and peppercorns. Leave them in the law until use. Put them in the fridge. Remove the earthquakes from the layer and allow them to drizzle before serving.

Salad
Pick up salads. Stir a dressing of oil, lemon juice, salt and pepper in a bowl. Turn the salad here just before serving. Decorate with coriander leaves.

Durum flutes
Stir the yeast into the water in a large bowl. Add the two types of flour. Stir the dough well and style the bowl with dough in the refrigerator for 10-12 hours. Remove the dough from the refrigerator and add salt and durum a little at a time. Enjoy it well, like on a machine. Put the dough on the table and divide it into three balls. Finally, the dough must not get too dry, so try to avoid getting more flour than stated in the recipe. Put a dry dish over the dough and allow it to rest until it has grown approx. 25% larger. Pour the dough through and form it to the flutes. Replace the dish and let it rise approx. 25%. Turn on the oven at the highest possible heat. Brush flutter with fried egg and cut a crack along the flies. Put the bread in the oven. Turn down at 210 degrees and behind the riders for approx. 20 minutes.

tips:
Distribute the work with terrine and bread over a few days. Make meat, lentils and earthquakes as well as pickled earthquakes and balsamic reduction ready the first evening. Make the first step of the bread and the terrine the next morning, then the bread can be baked in the late afternoon and the terrine can be cut out. The bread can also be smashed the first evening and then baked during the next day. You can even distribute your work over several days if it fits your mind. See below The terrine can be cooked two days before use, just in the refrigerator. The terrine can instead be made in small biscuits. See the recipe for braised pork with earthquakes and lentils wrapped in serranoskink on this website. 1 week in refrigerator Balsamic reduction can be left in refrigerator for approx. 1 month. It may include Used for salads, for example with fried liver of, for example, poultry. Instead of serranoskin, use parma ham or a good mirror