Campagne Terrine - Bruno Albouze
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- Опубліковано 29 лис 2019
- When you turn a classic terrine de campagne into a stunning prosciutto wrapped terrine yule log! You've got the ultimate charcuterie delicacy for your holidays 😋🇫🇷
To get the full recipe go to brunoalbouze.com
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If you could only choose one cooking channel, this should be the one. Merveilleux!
I agree. This is also the only channel I would jump at recommending.
This dish would make any chefs heart sing ❤️ Bruno we need to hang out sometime!
would be the best team up ever. Bruno rocks
I live in Poland and we have many other traditional dishes for christmas but i think i'll make something different this timer. This terrine looks soo stunning
California may be great and offer sun and good products but when it comes to cooking, the taste, the smells, the dishes of Mamas kitchen will always be on your mind. Recreating those culinary memories drives Bruno’s passion for food I think, and we all benefit of that nostalgia. Thus all his wiewers get a taste of the french country side. Merci Chef !
Vive les cochons et les cochonnes.... chef, for those who don't speak french that could go unnoticed ^^'
🐖🤫😂😂😂
Long vie a toi chouchon 🤣👍
je suis daccord ahah
*Viva os porcos e os porcos*
l'instant beauf lô
You do find the most beautiful ways of preparing even the less eye-pleasing dishes.
That looks so awesome! Hope you and your family have a Merry Christmas. Cheers, Bruno!
I'm a charcuterie nut! My dear, late grandmother taught me how to make fresh sausage at age nine; she had her own charcuterie on the farm and people came from hundreds of kilos for her sausage, bacon and ham! (Really!)This is a special post for me (more than usual).
You are amazing! I love watching an artist cook!
Cher monsieur Albouze, quel pâté divin! Comment faire autrement lorsqu'on cuisine à l'Armagnac? L'indice de cochonceté ne peut être que très élevé. Mes amis américains n'en reviendront tout simplement pas. Merci beaucoup.
Cher Bruno, je suis née à Lyon mais j’ai passé beaucoup de temps en Isère. Je me rappelle lorsque je partais pour l’école le matin et en revenant le soir le cochon avait été transformé en saucissons et un tonneau où il y avait la viande salée. Il y avait aussi les jambons. Que de beaux souvenirs! J’ai 74 ans et j’habite au Canada (Ontario). Je me suis mariée avec un Canadien. Merci de nous montrer ton savoir.
Another Masterpiece from the Master Chef Bruno SPECTACULAR AGAIN
recipe after recipe I follow it works out. brilliant
I also have helped at a country hog butchering! It is very interesting, and a lot of work. We cut up the animal, wrapped chops for freezing, made sausage, pressure-canned much of the meat, rendered gallons of lard, and cured a ham. As we say in the US, we used everything but the squeal !
I made that mushroom hazelnut bread today. It was excellent!
Bruno, everything you create is a work of art, as well as an inspiration to us mere mortals.
Amazing technique !! I Will try this chistmas !
This looks bangin can't even lie id tear this up
Thanks a lot Bruno. I have made a few of your dishes and they all came out exquisite, except the part I screwed up because I was marinating my liver with too much wine while cooking! I will definitely try this for Xmas.
J'ai été 25 ans en charcutier et cette charcuterie est magnifique
Once again a beautiful dish
Thank u ! I also love how real you are Actual real cooking no fake Food Network nonsense
Terrine, Rillettes, Pâté. Charcuterie is the best!
wow ... this is how we all supposed to live life :)
I'm making mine right now!! I have a small traditional terrine so this will be perfect for 2-4 people.
Bruno, you get a like just for the hat.. You're awesome, I've made a few of your dishes and they've all come out great. Inspirational chef.💛😙👌
I love terrines and pates. I may make this recipe for xmas.
Cette fois ci ca déchire cette vidéo quel technique regarder bien il c'est tout faire même la charcuterie☺☺🙂☺☺☺
Croatian dude here. Chef, this was wonderful!! In Croatia, we don't use pistachios but sultanas instead.
Completely agree with the plastic wrap explanation. Restaurant I would cook at, we used plastic wrap, then foil, on all buffet pans before going in oven. Love this recipe. I've been wanting to do a terrine. I need to knuckle down and get a meat grinder
Thank you for the Nice Recipe
Bruno - maybe it would be great for you travel around the globe and make recipes from the ingredients you find in different locations. Go to Portugal, Sri Lanka, Russia, Italy, Vietnam, South Africa, Chile, Brazil, Japan, the list is endless. If that's too ambitious, maybe go to some exotic country and stay there for 3-4 months and make episodes from there.
I stopped the video with "I'm going to marinate my liver with Armanac..." to say the following; I would definitely do that too if I could afford it; but I have to settle for red wine, and that's South African as good French wine (and spirit) in the necessary volume is way beyond my budget...
Brandy is a better substitute
Looks deliciously delicious!
Assolutamente da ammirare , ha capacita eccellenti da gourmet . Mi dispiace dover affermare che nulla a che fare con casalinghe alla ricerca di ricette possibili . Grazie from Roma.
PS chef; I use buttered baking parchment for that micro-safe clingfilm (which I've never seen in South Africa, grrr!) trick and I've used it with thinly sliced salt-pickled back-fat for the same purpose, you just have to work fast so it doesn't get waterlogged, which has never happened so far. Wax-wrap however - noooo...
All the SA brands are micro safe, including house brands like pick and pay
Wow! Chef, tu nous fais saliver de bonheur avec tes recettes! Vive le 🐷 et les 🐷nes! ✨✨✨
Looks delicious. ♥️♥️ from South Africa
Please never stop Bruno! :)
This terrine is incredible. Master Chef.
Looks delicious Bruno!
This looks absolutely fantastic! Would it be possible to do the meat in a food processor as opposed to a grinder?
Thank you!.. Food processor? never do that
Are you NOT supposed to marinate your own liver in cognac? No wonder my doctor sounded so concerned at my last appointment.
Oh, well. I’m sure I’ll taste rich and delicious in a terrine.
Quelle recette !! Awesome videos please keep them coming !
Amazing!
I just found this channel and I love it so much ❤️
you're my hero. I just made some bread - only missing that terrine!
FANTASTIC
Looks amazing as usual bruno......you the man!
I am planning to do this recipe as a starter for my home Christmas lunch and another three to offer as gifts. I will need to give some instructions to preserve the terrines if they are not to be eaten on Christmas. How long do they last on the fridge? Can they be frozen?
Ana Gonçalves hi! the recipe says all 🤗 u must use some pink salt as suggested. A week in the fridge. It can also be frozen and once hard, put it sous-vide and store 2 weeks in the refrigerator or 3 months frozen.
Wow vous savez vraiment tout faire chef ! 👍 (vive les cochonnes lol 😄)
Great video, what's with the hat Bruno?
What hat?
@@BrunoAlbouze you've been sporting a rather fancy flat cap recently. Thanks for responding Bruno I'm a chef and love your channel, I've been making videos for a year and a half and would love to make as high quality productions as you do.
I'll keep working at it.
Looks good, cool hat btw.
I totally agree. The pig is indeed a wonderful animal. I’m always reminded of Homer Simpsons absolute awe when he discovers that ham, bacon and pork chops come from the same animal.
And of course, as usual. You show upmost respect by creating the most delectable dish from the ingredients. Wow, your family will be eating so well for Christmas.
Also, I was hoping if you would consider sharing with us what your Christmas Day menu will be. Are you cooking? I’m not asking for an elaborate video on it, but perhaps a menu posted on your site? I need some inspiration! 😍 🤪
I am gonna be Santa this year 🥰🎅🏻
Bruno Albouze lol! I’m sure you will make a wonderful Santa. But who will be cooking?! 🤣😭😱😥
Edwina Kemp Snow White ☺️❄️
Bruno Albouze I guess all the prep will be done by the 7 dwarfs 😂
The best in UA-cam.. more power to you chef
한국어 자막 달아주세요 ㅜㅠㅜㅜ
항상 볼때 마다 너무 먹고 싶고 따라 만들어 보고 싶은데 무슨 말인지 몰라서 힘들어요 ㅜㅜ
Bruno is a true master. But when I watch these videos, I always get the feeling that France’s Directorate General for External Security has a protection program for former agents and Bruno is in it, hiding in plain sight.
Great stuff. Could you also make a video on how you clean your workboard?
Spainkiller with soap
@@jonathansorelle5507 And water
Carwash 🤣
'' vivent les cochonnes ", quand-même, ça sent le paté!!!!
(en tout cas, c'est un grand classique, bien réalisé. j'en fait moitié porc moitié chevreuil quand j'ai du chevreuil au boulot)
salut et fraternité!
Il faut les honorer car sans cochonnes il n'y aurait pas de cochons, donc pas de pâté mon pote ;)
carrément camarade!!!!!
@@BrunoAlbouze je suis en train de regarder la dernière vidéo d'AudeWTF, c'est un complot!!!!!!!!!!!!
Great. I’m hungry now
Wow chef great
🤣🤣🤣🤣🤣🤣🤣🤣 tu me fais trop rire ,bon week-end cher Bruno kisses
You are best chef,maaaan)))so cool…
I was already planning to make a pâté-terrine for the holidays, I will definitely use your recipe Bruno, this with fresh sourdough bread 😋❤️🐖🐽 thanks
Encore une super recette!
0:33 is what it sounds like to chew your own tooth 🦷
Thank you chef
What garlic is for vampire ,pork is for me.
Can i use a chicken liver? O, and by the way, I made your Canele recepie for so many times, the only thing is the mold...I have a selicone mold, which I want to replace for metal....Thanks for the recepie
that looks fucking amazing
"...my liver..." love ya :D
Magnificent
hola buenas tardes desde ecuador guayaquil por favor póngale subtitulo en español
Pfiou on a failli avoir la blague "tout est bon dans la cochonne" ;-) I understand we cant make requests but a butterbeer yule log made by Bruno would be great (and maybe a 5 millions video as no one has ever done that). Yeah, shame on myself, i want to do a harry potter themed christmas but with a yule log that is not-so-british :-D
How do I access the recipe at your site? Can't find it. Looks amazing. Just need the amounts.
Ya, I am so frustrated with Mopro... that will change soon
Bruno, thanks for being such an inspiration. Feeling the joy of your art.
How lovely, when are you going to open your cafe again? Hint, hint
Mid 2020 😉
Tout est bon dans le cochon ! - (dans "les cochonnes..." ... je sais pas !! ) - en tout cas offrir cette terrine ne ...
serait pas "donner de la confiture à un cochon" ! - Mama mia les couteaux sont impressionnants ! - vaut mieux pas "faire sa tête de lard" !
-- pourquoi cuire au bain Marie ? - le jambon enveloppant sèche moins ? -
C'est comme ça qu'on doit cuire la terrine... chaleur douce comme une caresse au coin de la cheminée ;)
@@BrunoAlbouze merci pour la réponse -
Love you 😍
Incroyable
What is the red paste on the plate at the end and what's the whitish thing next to the hazelnut bread at the end anyone know?
🤣🤣 "it looks kinda gross.... But hey! We're coming!" Love it Bruno
oops cooking :I
Chef vous avez raison, tout est bon dans le cochon
It looks an excellent terrine - similar recipe to mine but I'm sure your's is better. Thought I'd give it a try but I cannot find the recipe on your web site 😢 . Don't you have a search button there? Or isn't it posted yet?
I know, it will soon.. will get a brand new site ;)
wow :O
Art
Fantastico piatto se solo capissi la lingua.
Chef, I started thinking if you were okay when you wore your hat the first time! 😅 Back to recipe: do you have to wash chicken liver too if we use chicken livers? My husband and I would prefer eating chicken livers, although growing up, I had cow livers in some dishes that my mom made in my home country. My mom always boiled the livers first before mixing them with other ingredients. Would that be the same thing or we still have to wash them? Thanks!
Well, yes livers should be rinsed and pat dry with paper towel. Clean the livers, by trimming and discarding any visible fat, green parts, or membrane... Though, no need to be precooked in paté or terrine since it is baked in the oven for quite awhile.. 😌
Bruno Albouze Thanks again chef!
Didn t know Jean Claude Van Damme and julia Child had a son??
lol
Its a Magic
Ça se fait avec de l’agneau? Car, c’est un animal très gras!
You say pork is the number one choice for its high fat content only because you have never tasted or saw the middle eastern sheep or "mouton". Back in my home city Baalbeck, Lebanon sheep has way more fat and they taste way more better than here in Europe. Those sheep can't be farmed as fast and as cheap as pigs. I like to eat "jambon sec" but I wish that in France they could do the same jambon off those type of sheep. It would be incredibly delicious.
Mouton is a pork with wool 😂
Bruno Albouze ah oui bien sûr !🤣
Thank you Bruno. My only caveat is that you should not use Saran Wrap as the plastic wrap for your terrine. It does melt ven when covered all around by aluminum foil. The terrine is great if you don't mind eating it with a bit of melted plastic wrap. If I develop cancer within the next few years I will have my heirs contact you.
Thanks for your valuable input. However, in this configuration, with the materials and technique in use, your statement is not valid. Absolutely wrong.
Bruno que fait tu la?
Tu devrais cuisiner a la nasa....
Wow tu es le king of the king...je reve de te connaitre pour manger tout tes plats et dessert
Igor de miami
@2:21 jokes on YOU Chef, alas, I own neither diamond nor Rolex🤦♀️☹️😹😹
I love your cooking chef but i don’t eat porc and I’m sure i don’t miss something big
You're missing out big time.
Sottotitoli in italiano, please 🙏🏻😊
vive les cochons et les cochonnes ha ha ha ce double sens !
Bold of you to assume I even own a Rolex watch that might get minced up by the grinder, EVEN BOLDER OF YOU TO ASSUME I’M WATCHING THIS BECAUSE I GENUINELY WANT TO MAKE A COUNTRY TERRINE BUCHE. 😭
i love you bruno 🥰🥰
Bruno du er super kokk. 😊
Bravo
Bonjour. Belle terrine, merveilleux. Est-il possible d'iliminer la creme et que peut-on mettre a la place. Merci d'avance :)
Merci:) La creme est un liant et ajoute de l'onctueusité en bouche.. il n'y a pas d'équivalent malheureusement
@@BrunoAlbouze Dommage, ca a l'air si bon. Je vous remercie du retour. A plus.:)