The terrine (pictured above) was a hit all round so will certainly become a summer staple for us - I would probably tweak it the next time by adding some garlic and perhaps a little chili but will give you the recipe from the magazine as I tried it and leave it up to you to decide whether to mess with it.
They say this serves 8 people but so far, the 4 of us have had this for lunch twice with at least another lunch if not two, to come from it - we have been complimenting it with lashings of french bread of course!!
You will need,
600g chicken breast, sliced thinly about 3cm long - leave this to marinate overnight in 10cl of port or brandy or armagnac and some salt and pepper.
200g veal, minced
200g sausage meat
200g chicken breast, minced
70g finely chopped streaky bacon
3 eggs
Fresh ground balck pepper
Juniper berries
Fleur de sel
chives & parsley (about 1/2 of a bunch of each)
30g unsalted pistachios (I couldn’t find unsalted and used salted which worked fine - just adjust the salt you add accordingly - keep the pistachios whole and weigh them once you’ve shelled them)
2-3 bay leaves
Preheat the oven to 250 degrees C
Mix all the minced meat together - add the marinated chicken breast and all the other ingredients except the pistachios and bay leaves - mix it well with a fork until everything seems well incorporated - add the pistachios and mix well - put into an ovenproof dish, use your fork to smooth over the terrine and make a pattern on the top - place the bay leaves on the top and cover (I used foil which worked fine) - place into a bain marie and cook at 250 for 1/2 hour then lower the temperature to 180 and cook for a further 1 hour.
Leave to cool - chill and serve with a chutney or onion marmalade, lashings of french bread and a salad.
Bon apetit!
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