SPICY CHICKEN TERRINE
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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