Repeat until all the ingredients are used up or the terrine is full to the brim. chopped carrot, leek, onion and Put the terrine in the freezer to firm. This dish was designed and created at the Lord Bute by head chef Kevin Brown and sous chef Jeremy Lenton. Turn off the You’ll enjoy the various textures of the extra ingredients within the chicken terrine… into small chunks, then simmer for 5 mins Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Choose the type of message you'd like to post, Prosciutto-wrapped chicken & leek terrine, Magazine subscription – save 44% and get a cookbook of your choice. in a stockpot with roughly Drizzle stock between every layer and season with salt and pepper as you go. The term is frequently used to describe pâté, when in fact, it is an entirely different thing. Put the ham into a large saucepan, with the halved carrots, celery sticks, halved onion and peppercorns. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving. Wrap it tightly in more cling film. The name also refers to the covered, glazed earthenware cooking dish that is used to cook the meatloaf and serves as the mold. Chicken and Ham Hock Terrine. Spot on. You’ll enjoy the various textures of the extra ingredients within the chicken terrine. Scatter over a layer of mushrooms (discarding the garlic and thyme). Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs. Enhance the chicken terrine with bacon and pistachio. Your email address will not be published. Terrine is a French meat loaf dish made with ground or finely chopped meat and served at room temperature. Heat 40g/1½oz of the butter in a small saucepan and fry the shallots for 2-3 minutes, then set aside to cool. until just starting to soften. Also goes well with any fruit conserve like redcurrant jelly or seedless raspberry jam. Pistachios are a favourite of mine but I’ve never had the in a terrine. The terrine was very good. Heat the oil in a medium pan and gently cook the onion for 10min until softened. i was really appreciated by my head chef, absolutely fantastic, so easy but very impressive, just wish i had made more! Arrange chunks of spiced pear (recipe below) around terrine. The Tag @greedygourmet on Instagram and hashtag it #greedygourmet. Alternatively, go to Stock Photos to see what's available. 1 litre of light stock. Good Food DealReceive a free Graze box delivered straight to your door. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. Carefully slice the terrine, still wrapped in its cling film. Enhance the chicken terrine with bacon and pistachio. 2 hrs, skimming off any froth. Cover with a double thickness of foil. Put half the chicken into a food processor or blender and blend until finely chopped. Welcome to HHDD. Cover with water. cooked, leave to cool, then remove chicken. Reduce the heat, … Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool. Cook the terrines for 30 minutes uncovered, then cover with the lids and cook for a further 15 minutes. Fold the cling film over and press down gently. Melt the remaining butter in a small saucepan and remove from the heat. Strain stock and pick chicken meat off the bones. Season with salt and pepper, then moisten again with a little more stock. . Remove the terrines from the oven, remove the lids and place a weighted board (maximum weight 250g/9oz) onto the terrines to compress them gently until they have completely cooled. Dissolve the gelatine in the stock, season, then set aside. These terrines are perfect for keeping in the fridge over the festive period for an impromptu snack. A terrine (French pronunciation: ), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. Mince the chicken, ham, pork and veal twice in a mincer using a medium-sized mincer blade disc. stock you will need to start with about Dip the chicken breast strips in the melted butter, then dip in the shallot and herb mixture until well coated. Line the terrines with strips of pork fat. Cover with the lid and chill in the fridge for 2 hours. Put the terrine into a small roasting tin and pour in enough boiling water to come halfway up the side of the tin. Greedy Gourmet is an award winning food and travel blog. If you love pate recipes, then you need to look at this chicken liver pate. Peel and cut 750g firm pears It looks delicious. dissolved. 1x ham hock 5x chicken fillets 500ml fresh cream Next time we’ll add some sage and thyme to the terrine. Add the salt and season to taste with freshly ground black pepper. Barbara: The pistachios definitely gave this terrine a bit of a twist. On top of that, there are two meanings to the culinary word in that a terrine refers both to the dish it’s baked in, as well as the dish itself. Congrats on winning with your Country Terrine. Required fields are marked *. Lay a tray on top, weigh it down with a can and chill overnight. I have never cooked terrine before and your recipe was easy to follow, made my mouth water and got me very excited about cooking again. For this recipe you will need, 8 x mini terrine dishes (250ml/9fl oz capacity) or 2 large terrine dishes (1litre/2pints 2fl oz capacity). I really enjoyed participating in HHDD. Line a terrine dish or loaf tin with cling flim. 5th November 2007 - By Michelle MinnaarThis post may contain affiliate links. Cover with water. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps. 4 bay leaves, stirring until the sugar has Joey: Thanks. A savoury terrine is ideal for the summer and makes an ideal light lunch or starter. All photos found on Greedy Gourmet are available for licensing.