- Chicken and Ham Terrine.jpg (18.7 KiB) Viewed 727 times
Preparation Time: 20 minutes + 24 hours chilling time
Cooking time: 2 hours
Serves: 8 persons
No nutritional information available, but this is a Slimming World recipe.
Ingredients
- 8 skinless and boneless chicken thighs, all visible fat removed, roughly chopped
- Bunch of spring onions, finely chopped
- Finely grated zest of 1 unwaxed lemon
- 1 egg, beaten
- 1 garlic clove, crushed
- 1 tsp crushed pink peppercorns, plus whole pink peppercorns to garnish
- 2 juniper berries, crushed
- 1 tbsp cognac or brandy
- A large handful of finely chopped fresh parsley
- A small handful of finely chopped fresh tarragon, plus sprigs to garnish
- 600g (1lb 3oz) canned lean ham, cubed
- Mixed leaf salad, to serve
Method
1. Preheat the oven to 150°C/Fan 130°C/Gas Mark 2.
2. Place the chicken in a food processor and blend until fairly smooth. Transfer to a bowl and add the spring onions, lemon zet, egg, garlic, peppercorns, juniper berries, cognac or brandy, parsley and tarragon.
3. Spoon half the mixture into an overproof terrine or loaf tin and scatter over the ham. Spoon the remaining chicken mixture over the ham and level with the back of a spoon.
4. Place the terrine or loaf tin in a roasting tin and pour in enough hot water to come halfway up the side. Bake for 2 hours or until the terrine slightly shrinks away from the side of the tin. Cool, the cover with foil and weigh the top down with weights or cans. Chill for 24 hours.
5. When you're ready to eat it, turn out the terrine on to a board. Scatter over the pink peppercorns and tarragon sprigs and slice thickly. Serve with the salad.
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