what is chicken and ham terrine

what is chicken and ham terrine

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. Congrats on winning with your Country Terrine. dissolved. Your email address will not be published. Scatter over a layer of mushrooms (discarding the garlic and thyme). 1x ham hock 5x chicken fillets 500ml fresh cream Cover with water. level of flavour, for 300ml strong Eat it cold. Spoon the mixture into the tin and fold over the overhanging strips of bacon. Read about our approach to external linking. Add the salt and season to taste with freshly ground black pepper. Fold the cling film over and press down gently. Lay a tray on top, weigh it down with a can and chill overnight. 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. Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. Dip the chicken breast strips in the melted butter, then dip in the shallot and herb mixture until well coated. This is called the farce. Comment document.getElementById("comment").setAttribute( "id", "ae6e8fd3f1c1ed5037deef335eaed1ac" );document.getElementById("ece2f5cdf2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. chicken meat off the bones. You’ll enjoy the various textures of the extra ingredients within the chicken terrine. Welcome to HHDD. Just before serving, lift it out of the dish. Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully slice the terrine, still wrapped in its cling film. Chicken and Ham Hock Terrine. Enhance the chicken terrine with bacon and pistachio. Cover with a double thickness of foil. Cook the terrines for 30 minutes uncovered, then cover with the lids and cook for a further 15 minutes. Place 1 large chicken You’ll enjoy the various textures of the extra ingredients within the chicken terrine… Cook in the oven for 1½ hours. They’d be delicious with a pear, fig chutney or Cumberland sauce. 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 Melt the remaining butter in a small saucepan and remove from the heat. Contact me for quotes. Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. The Alternatively, chop the meat into tiny pieces with a sharp knife. Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd. They will keep for at least a week in the fridge. The possibilities are endless! . Reduce the heat, … Cover with water. Serve with green salad. Method. Fold the prosciutto over to encase the terrine. Put the ham into a large saucepan, with the halved carrots, celery sticks, halved onion and peppercorns. These terrines are perfect for keeping in the fridge over the festive period for an impromptu snack. until just starting to soften. Barbara: The pistachios definitely gave this terrine a bit of a twist. If you love pate recipes, then you need to look at this chicken liver pate. Strain stock and pick by two-thirds to reach the required Repeat until all the ingredients are used up or the terrine is full to the brim. Scrape into a bowl and stir in the remaining diced chicken, minced pork, onion, garlic, nuts, eggs, and plenty of seasoning. 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). Terrine is a French meat loaf dish made with ground or finely chopped meat and served at room temperature. Dissolve the gelatine in the stock, season, then set aside. Leave to chill in the fridge. Set aside on a plate. Pistachios are a favourite of mine but I’ve never had the in a terrine. Bring to the boil and simmer for Joey: Thanks. in a stockpot with roughly The terrine was very good. Stretch bacon rashers with the back of a knife and use to line a 600ml/1 pint loaf tin, overlapping them slightly and leaving the edges overhanging on one side by about 10cm (4 inches). The term is frequently used to describe pâté, when in fact, it is an entirely different thing. 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. I added a twist of my own just to spice things up. Keeps for a week in an airtight container. Line a terrine dish or loaf tin with cling flim. Soak the gelatine in cold water, then heat the stock. And it sounds so delicious! . Eat it hot. nice to learn menu from you. A tasty chicken terrine recipe that can be done in 30 minutes. Remove the terrine from the roasting tin and leave to cool, then chill until firm. into small chunks, then simmer for 5 mins chopped carrot, leek, onion and Eat it on crusty bread, or like me with a crunchy salad with a fruity dressing. All photos found on Greedy Gourmet are available for licensing. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool. Your terrine came out gorgeous! Bring to the boil and simmer for 2 hrs, skimming off any froth. The terrines are best left for 1-2 days before eating so that the flavour intensifies. Served it with a balsamic jus. 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. Your email address will not be published. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving. Good Food DealReceive a free Graze box delivered straight to your door. 300ml cider vinegar to the boil with A terrine is an often-misunderstood dish. Roast venison loin with root vegetables and pickling sauce, venison meatballs, Christmas pudding ice cream with sautéd pineapple and a spiced caramel, Hoisin and plum-glazed ham with lemon potato salad, Mackerel fillet with dressed crab, pickled vegetables and herb oil. Sit the terrine in a dish to catch any juices. heat, then leave to cool until ready to serve. A tasty chicken terrine recipe that can be done in 30 minutes. Gather all the ingredients so you have them to hand when you start to assemble the terrine. Recipe from Good Food magazine, April 2009. Required fields are marked *. Once Cover with cold water and bring to the boil. It looks delicious. Arrange chunks of spiced pear (recipe below) around terrine. Put the minced meat into a well-chilled bowl, set on a larger bowl of ice and stir with a wooden spoon until well combined. I really enjoyed participating in HHDD.

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