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SPICY CHICKEN TERRINE

Category:    Chicken
Yield: 6 servings
 
      8    Bacon rashers, rind removed         1    Egg
    250 g  Boned chicken breasts               1 pn Ginger
      2 tb Brandy                              1 pn Tarragon
    500 g  Chicken flesh                            Freshly ground white pepper
    750 g  Belly or shoulder pork              3 tb Finely chopped parsley
      3 tb Salt                                2    Bay leaves
 
  Line a greased terrine dish or loaf tin with the bacon rashers. Cut the
  chicken breasts into fine strips and marinate in the brandy while making
  the rest of the terrine.
  
  Mince the chicken flesh and pork together and place in a large bowl. Add
  spices, seasoning and beaten egg and mix well.
  
  Pack half the mixture into the bacon lined terrine and top with the
  shredded chicken breast meat which has been marinating in the brandy.
  
  Fill the terrine with the remainder of the mince and fold over the rashers
  on top of the mixture. Slide the bay leaves under the rashers.
  
  Bake with the lid on (or covered with foil if using a loaf tin) in a pan of
  water at 175 deg. C for 2 hours.
  
  Allow to cool, still covered, and then refrigerate.
  
  Serve with crusty French bread.
 

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