Gourmet Vegetable and Pork Loaf
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 2 ½ cups cooked Bacon (in slices)
- 5 cups cooked potatoes (left over)
- 10 Gelatin sheet (white)
- 3 thyme
- 6 Pickle
- 2 garlic cloves
- ⅞ cup Sour cream
- ⅞ cup cream
- ⅞ cup Pickle juice
- ⅜ cup Vegetable broth
- salt
- peppers (freshly ground)
- For garnishing
- Thyme flower
Product recommendation
4 leaves of gelatin equals the amount of gelatin in one standard 1/4 oz packet.
Preparation steps
1.
Line a loaf pan with aluminum foil. Line the pan with 2/3rds of the bacon slices.
2.
Peel and thinly slice the potatoes. Soften the gelatin in plenty of cold water.
3.
Wash, shake dry and finely chop a little of the thyme. Thinly slice the pickles.
4.
Place alternate layers of potato, pickle and thyme in the pan.
5.
Remove the skin from the garlic cloves and puree together with the cream.
6.
Squeeze out the gelatin and dissolve in a small pan over medium heat (do not boil!). Slowly stir in a little of the garlic cream and then quickly mix in the remainder. Stir in the sour cream, broth and the pickle juice. Season to taste.
7.
Immediately pour the liquid over the potatoes into the pan. Gently shake the pan to distribute the liquid evenly.
8.
Cover the terrine with the remaining bacon. Seal the foil over the top, weigh it down with cans and place in the refrigerator for 3-4 hours until set.
9.
To serve, place the terrine on a plate, remove the foil and slice. Garnish with thyme flowers.
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