Chicken terrine

Sat, Dec 8, 2012, 00:00

Mix really well so everything is well distributed and then spoon the mix into the terrine dish and pat down, then fold the prosciutto over so that it’s all sealed in. Top with a rectangular piece of parchment paper and some tin foil. Put the dish into a roasting tray and put this in the oven. Then boil your kettle and fill the roasting tin with water (about half way up the terrine dish) so that you create a water bath. Cook for about an hour. The juices should run clear but it might be easier to use a thermometer and make sure it’s at 75 degrees Celsius. When it’s cooked, remove from the water bath and leave it to rest a while.

Wrap a rectangular piece of cardboard in parchment to act as a lid, and when the terrine has settled and the juices have settled back to where they should end up, cover the terrine with a layer of cling film, then put on the cardboard lid and top with some weights or tinned tomatoes or similar, to press and compress the terrine. You may find that without proper weights this is a little awkward, but don’t get too hung up on it. The main thing is to cool it down to room temperature and make sure it has genuinely cooled down before putting it in the fridge for a day to chill.

To serve, remove the layer of cling film and lid and, using a knife, gently slide down the sides, being careful not to tear the prosciutto. Pull away the sides as you would with a cake.

Alternatively, you can dunk the terrine dish into some hot water and the heat against the outsides of the terrine dish will loosen it up inside. Invert on to a board and serve thick slices with bread or toast and strong chutney.

DOMINI RECOMMENDS: Stock up on bags of frozen prawns, frozen peas and some good chutney or compotes to have with cheese or terrines. And don’t forget that a quick dip can be made from just a few tablespoons of Greek yoghurt mixed with a good tablespoon of tomato chutney – Ballymaloe works well.

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