Chicken, Leek & Tarragon Terrine

Yields:10 serving(s)

Prep Time:35 mins

Cook Time:1 hr 50 mins

Total Time:2 hrs 25 mins

 

Ingredients

  • 1 tbsp. olive oil, plus extra to grease and brush
  • 1  large leek, halved lengthways and finely sliced
  • 10 Parma ham slices
  • 400 g pork mince
  • 4 skinless chicken breasts (about 700g), cut into 1cm pieces
  • 100 g blanched hazelnuts, roughly chopped
  • handful tarragon leaves, roughly chopped
  • finely grated zest 1 lemon
  • 3/4 tsp. freshly grated nutmeg

To serve, optional

  • chutney
  • toasts

Directions

    1. Step 1  Heat the oil in a large frying pan over low heat and cook the leek for 8-10min, or until softened but not coloured. Tip into a large bowl and set aside to cool completely.
    2. Step 2  Meanwhile, grease a 1.5 litre ring mould and line with most of the ham slices (reserving 2 for the top), overlapping the edges slightly and leaving excess hanging over the sides. Preheat oven to 180°C (160°C fan) mark 4.
    3. Step 3  Add the pork mince, chicken, hazelnuts, tarragon, lemon zest, nutmeg, 1/2tsp salt and plenty of freshly ground black pepper to the leek bowl. Mix well (with your hands is easiest).
    4. Step 4  Press mixture into the tin, being careful not to disturb the ham slices. Pack tightly to avoid air pockets and level surface. Fold overhanging ham over the filling and top with reserved ham, tearing slices to fit. Lightly grease a sheet of kitchen foil and place over tin (oil-side down), scrunching edges to seal. Wrap tin well in a further double layer of foil, then put into a roasting tin.
    5. Step 5  Half-fill the roasting tin with just-boiled water and carefully transfer to oven. Cook for 1hr 15min, or until the terrine feels solid when pressed. Carefully lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Leave to cool completely.
    6. Step 6  Carefully pour out any liquid from the terrine (this will set into a soft jelly if not done). Wrap tin well and chill for 4hr, or overnight.
    7. Step 7  To serve, preheat oven to 180°C (fan 160°C) mark 4. Unwrap tin and invert on to a baking tray (giving the tin a tap if needed to loosen the terrine). Remove tin and lightly brush terrine with oil. Cook in oven for 25min to brown the ham (see GH TIP). Serve warm or at room temperature with chutney and toasts, if you like.

GET AHEAD

Prepare to end of step 6 up to 2 days ahead. Keep chilled. Complete recipe to serve.

GH TIP

You can leave out step 7 if you prefer not to brown the terrine, but do allow it to come up to room temperature before serving.

Buttery Pea & Potato Vegetable Terrine

Yield: 4 Servings

Whether you eat it for Lunch, Breakfast or Dinner this pea and potato vegetable terrine is a real winner!

Prep Time 10 minutes

Cook Time 40 minutes

Resting Time 1 day

Total Time 1 day 50 minutes

Ingredients

  • 500 g Waxy Potatoes
  • 125 g Garden Peas
  • 100g Shallots
  • 125 g Butter
  • 10 g Fresh mint leaves
  • 5 g Sugar
  • 1 Tsp Cider Vinegar
  • 1/2 Tsp Dried Chilli Flakes

Instructions

  1. Cut the potatoes until they are roughly even in size, you want something around about 1.5-2.5cm.
  2. Boil them in a pan of generously salted water until cooked which should take between 20-25 minutes .
  3. Dice the shallot as finely as you can.
  4. Place the butter in a frying pan over a low-medium heat.
  5. When the butter has melted add the Shallot and allow it to sweat for 10-15 minutes.
  6. Ensure that the shallots do not begin to colour or the butter to brown.
  7. Finely chop the mint and mix with the chilli flakes sugar and vinegar.
  8. Add the peas to the potatoes for the final minute of cooking.

To Assemble

  1. Mix all of the prepared ingredients together making sure everything is coated in the butter.
  2. Line your terrine or loaf tins with cling film.
  3. Spoon in your potato and pea mixture, taking care to try and mix the ingredients up as much as possible.
  4. Fold the remaining cling film over the top of the potato mixture.
  5. Cut a piece of cardboard to the same size as the terrine mould, place it onto the top and then use either kitchen weights or tinned food to press the terrine.
  6. When cooled place in a fridge overnight with the weights in place.