17
Feb
Chicken and ham terrine If the gammon is salted cover it in water and leave to soak overnight. Spread 13 of the pork mixture evenly over the bottom of the lined loaf pan.
Put the minced meat into a.
Chicken and ham terrine recipes. Place 1 layer of chicken into the bottom of the mould then add a thin layer of ham hock meat. Pour over a little of the ham hock stock then repeat these layers until all of the meat is used up. Lay the remaining cabbage leaf over the top of.
Chicken and ham terrine If the gammon is salted cover it in water and leave to soak overnight. When layering the terrine its important the chicken and ham are both still warm as this will help the two meats. Ingredients 2 cups fresh bread crumbs from about 6 slices white bread ½ cup chicken broth ½ cup chopped fresh parsley 1 ½ teaspoons dried sage ⅛ teaspoon cayenne pepper Freshly ground black pepper 3 skinless boneless chicken breast halves cut into 1-inch pieces 12 ounces baked ham rind removed.
Method Preheat the oven to 150C130C FanGas 2. Place the chicken in a food processor and blend until fairly smooth. Transfer to a bowl and add the spring onions lemon zest egg garlic peppercorns juniper berries cognac or brandy.
Spoon half the mixture into an ovenproof terrine. This shows you a guide to making chicken terrineWatch This and Other Related films here. This shows you a.
Mince the chicken ham pork and veal twice in a mincer using a medium-sized mincer blade disc. Alternatively chop the meat into tiny pieces with a sharp knife. Put the minced meat into a.
Spread 13 of the pork mixture evenly over the bottom of the lined loaf pan. Arrange half of the chicken on top of the pork mixture. Repeat the layering process finishing with a final layer of the pork mixture.
Fold the ends of the ham over the top and then drape with the 2 reserved slices ham to completely cover the pork mixture. This show-stopping chicken and pork terrine with a golden egg centre is a wonderful dish to enjoy throughout the festive season. Get the recipe from Australi.
Once the chicken is cool remove the skin and shred the chicken from the bone. You can now discard the bone and skin. In a bowl place the ham hock chicken parsley and a pinch of salt and pepper.
Mix the ingredients through so that they are all evenly distributed. Slice the chicken breasts into strips. Place in a bowl season with salt and pepper and add the white wine lemon zest and thyme leaves then drizzle over the olive oil.
Cover and leave to marinate. Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently.
Sit the terrine in a dish to catch any juices. Lay a tray on top weigh it down with a can and chill.