Terrina al horno con castañas, batatas y calabaza
La presentación es fundamental en las terrinas, así que presta mucha atención a su montaje. El cuidado se reflejará en el bonito corte. La ventaja es que puedes preparar la terrina horneada con castañas, boniatos y calabaza el día anterior.
Ingredientes · Raciones For 6 people
- 3 pcs onion
- 100g butter
- 1 pinch of dried chili
- 1 bunch sage
- 180 g chestnuts
- 100 g breadcrumbs
- 50 g dried apricots
- 4 tbsp cranberry jam
- 400 g sweet potatoes
- 400 g pumpkin
Método · 3 h
- Place the onion, butter and chilli in a pan over medium heat and cook gently until the onion is translucent. Stir in the sage and cook for a further 2 minutes.
- Place the chestnuts, breadcrumbs and apricots in a bowl, add half of the glazed onion and salt. Mix the remaining onion with the cranberry sauce.
- Slice the sweet potatoes and pumpkin (each separately) into thin slices using a mandolin or food processor with a slicing attachment. Divide each pile of chopped vegetables into thirds and season lightly with salt.
- Grease a 900 g loaf pan with butter and line it with a strip of paper to cover the bottom and shorter sides.
- Preheat the oven to 190 °C. Line the bottom of the pan with pumpkin slices (you will use up the first third). Make sure that the pumpkin will form the top of the terrine after it is turned out, so try to make it as nice and neat as possible. Spread a third of the sweet potatoes on the pumpkin. Spread about half of the chestnut filling and half of the cranberries and onions on them. Continue with a third of the pumpkin, sweet potatoes, the remaining cranberries and onions filling and finish with a layer of pumpkin and sweet potatoes.
- Cover the pan with foil, place in the oven and bake for about 2 hours until the sweet potatoes and pumpkin are soft. Remove, let cool slightly and turn out onto a serving plate. Remove the baking paper and serve garnished with sage.
Presentation is always the most important thing when it comes to terrines, so take great care in assembling them. Care will show in the beautiful cut. The advantage is that you can easily make the baked terrine with chestnuts, sweet potatoes and pumpkin the day before.