Pressed provincial chicken terrine


Classic French-style dish perfect served sliced on crispy bruschetta or as entree with rhubarb relish and cornichons.

Serves 6-8

Ingredients

1 onion, finely diced
1 carrot, finely diced
200g pumpkin, finely cut
1 stick celery, finely diced
2 cloves garlic
1 small piece of fresh ginger
1kg skinless chicken breast, sliced into 1cm lengths
500g lean chicken mince
4 large eggs
1 bunch parsley, chopped
salt, pepper
canola oil spray
boiling water
green salad, to serve


  • Step One

    Preheat oven to 150°C.

  • Step Two

    Place a pan over medium heat, and sauté the diced vegetables, garlic and ginger until softened.

  • Step Three

    Mix in the remaining ingredients, stirring until well combined. Season to taste.

  • Step Four

    Line a terrine mould with greaseproof paper and spray with canola spray.

  • Step Five

    Pour the mixture into the terrine mould and press down gently. Spray the top with a little more canola oil, then cover with aluminum foil.

  • Step Six

    Place the terrine mould in a deep baking tray, and pour enough boiling water into the tray to reach halfway up the sides of the terrine mould. Place the tray in the preheated oven and cook for 1 hour 15 minutes.

  • Step Seven

    Remove the tray from the oven, and place a second tray on top of the first. Weigh the tray down with two heavy tins and refrigerate overnight.

  • Step Eight

    Remove the terrine from the fridge and cut into 1cm slices. Serve with a tossed salad.

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