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Chicken terrine with herbs
| Serves: |
10 people |
| Prep time: |
minutes |
Ingredients:
| 600 |
gm |
chicken breasts |
| 100 |
gm |
chicken livers |
| 100 |
gm |
pork fat (speck) |
| 1 |
of |
eggs |
| 100 |
ml |
brandy |
| 200 |
ml |
cream |
| 0.5 |
cup |
fresh herbs (chopped) |
|
|
(parsley, chives, tarragon, thyme) |
|
|
salt, pepper |
| 6 |
slices |
bacon |
Method:
-
Pass meats through the finest blade of a mincer or blend in a food processor until smooth. Place in a bowl, cover and chill for 1/2 hour.
-
Beat eggs. Mix in egg, brandy, herbs and cream, season well.
-
Line a terrine mould with bacon slices, fill with mixture.
-
Cover top with lid or foil and cook in a bain marie for about 45 minutes at 350F/190C.
-
Remove from oven and allow to cool to room temperature in mould, Then refrigerate until cold.
-
Serve garnished with small salad leaves and lime mayonnaise.
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