How To make Chicken and Vegetable Terrine
1/2 pound carrots,
peeled
3/4 pound haricots verts, parboiled for 5 minutes
1 1/4 pounds ground chicken
1/2 cup vegetable oil
1/4 cup finely chopped shallots
1 clove garlic cooked until tender in
2 tablespoons butter
1 large clove garlic, :
minced
1/4 cup Champagne or white wine vinegar
1 egg lightly beaten
1/4 cup soft white bread crumbs
1/2 cup pitted black Nicoise olives
Salt and freshly ground black pepper
Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth.
Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3
How To make Chicken and Vegetable Terrine's Videos
Festive Chicken Terrine
If you think this festive chicken terrine is difficult to make it's not any harder than making a meatloaf, and is sure to impress. Festive chicken terrine is flavoured with brandy, Dijon mustard, leeks and tarragon, and speckled with cranberries, dried apricots and pistachio nuts all wrapped in bacon.
It's easy to make, and economical for a large gathering and perfect for Thanksgiving and Christmas spreads as it can be made three days in advance, and the flavour only gets better. Winner!
FULL RECIPE:
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Everyone cooks the chicken terrine using my recipe. Everytime the outcome is perfect!
Everyone cooks the chicken terrine using my recipe. Everytime the outcome is perfect!
Ingredients:
bacon - 350 g (12.35 oz)
potatoes - 300 g (10.6 oz)
salt - 7 g (0.25 oz)
black pepper - 4 g (0.14 oz)
sweet paprika - 4 g (0.14 oz)
chicken breast - 1 piece
pressed cheese - 280 g (10 oz)
IN THE OVEN 180 °C (356 °F)/35 MIN
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Vegetable Terrine Recipe
A straightforward terrine, made using capsicum, eggplant and zucchini and either goat or sheep's cheese.
Serves 6
Ingredients:
1 large eggplant
2 medium zucchini
2 or 3 red capsicum
2 or 3 tomatoes,
sliced into 1.5cm slices
Juice and grated rind of 1 lemon
1/2 cup extra virgin olive oil
500g firm goat or sheep's cheese
Basil leaves
Salt and pepper
Method:
Cut the eggplant lengthways into 1cm slices. (If old and seedy, sprinkle with salt
and allow to stand for an hour with weight on top to remove bitter juices then
wash and dry). Score each side of eggplant slice with sharp knife. Mix olive oil with
lemon juice and rind. Brush over eggplant slices, add a grinding of pepper. Fry,
barbecue or bake in hot oven till cooked through. Thinly slice zucchini lengthways,
brush with lemony oil, then fry, barbecue or bake in oven till just softened. Remove
flesh from capsicum, bake in hot oven or chargrill skin side until it blackens.
Remove and put straight into plastic bag to sweat. Once cool, remove blackened skin.
Line a terrine with aluminium foil, then cover with foil with a layer of plastic wrap.
Place a layer of eggplant on bottom and up sides. Layer in zucchini, then capsicum,
tomato slices, basil leaves, and cheese. Repeat finishing with eggplant. Fold over
wrap, then foil. Place a brick (or other rectangular weight) on top and refrigerate.
Degree of difficulty:Low to medium
Keepability:Keeps for two or three days in the refrigerator.
Serve with rocket (arugula) salad and vinaigrette dressing.
You should TRY this EASY RECIPE - Chicken Terrine
Impress your family with this easy and budget-friendly spring recipe! In this video, we'll show you how to make a delicious gelatine terrine with juicy chicken, colorful veggies, and flavorful herbs. With just a simple plastic mold, you can easily recreate this restaurant-worthy dish at home. We'll guide you through every step of the process, from boiling the chicken to mixing in the gelatine. Plus, we'll share some useful tips and tricks to ensure your terrine turns out perfectly. Whether you're hosting a festive brunch or a casual dinner, this dish is sure to be a crowd-pleaser. Watch now and learn how to make this mouthwatering chicken and vegetable terrine, perfect for your spring menu!
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***Ingredients for 2 Terrines***
4 chicken drumsticks
3 chicken legs
4 carrots
1 onion
2 bay leaves
3 corns of allspice
a few black pepper corns
2 garlic cloves
1,5 tbsp of salt
250g green peas
4 tbsp of chopped parsley
Stock from boiling chicken
Gelatine (amount according to package instruction)
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