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
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Want to see your family's surprised faces? Actually, it's easy! Vegetable Terrine.
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IIngredients
4 okra
1/2 zucchini
1/4 bunch broccoli
4 small tomatoes
4 young corn cobs
2 1/2 teaspoons granulated consomme soup
1/2 teaspoon salt
18 g powdered gelatin
350 ml water
Recipe
1) Cut zucchini into 6 equal pieces lengthwise. 2) Peel okra, slice into pieces with a pinch of salt, and rinse thoroughly.
2) Peel okra, slice with a pinch of salt, and wash quickly.
3) Cut broccoli stems into short strips and divide into small bunches.
4) Add 1% salt to boiling water, boil okra for 1 minute and 30 seconds, boil young corn, zucchini and broccoli for 1 minute, and cool in iced water. After that, wipe off the water thoroughly.
5) In a small saucepan, mix all seasonings except gelatin powder with water and heat. (6) Before the mixture comes to a boil, turn off the heat, add the powdered gelatin and stir well to dissolve. Cool the mixture while stirring until it thickens lightly.
6) Line a large mold with plastic wrap and pour about 3 tablespoons of 5) into the mold. Arrange okra and young corn alternately at the bottom.
7) Arrange broccoli and small tomatoes, placing them in a manner that eliminates gaps.
8) Pour the remaining gelatin solution over the zucchini, turning them upside down, and let them harden in the refrigerator for 4 hours.
9) Pull the entire piece of plastic wrap out of the pound cake mold and remove it upside down onto a cutting board. Gently peel off the plastic wrap and cut into 2 cm thick slices. Serve with mustard if desired.
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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.
How To Make A Vegetable Terrine
FULL RECIPE BELOW
Follow along with our culinary school chef as he shows you how to make a vegetable terrine with goat cheese. It looks just as good as it tastes!
VEGETABLE TERRINE RECIPE:
Ingredients
2 zucchini
2 yellow squash
2 red peppers
2 yellow peppers
1 red beet
1 golden beet
1 leek
1 bok choy
8 oz. goat cheese
Salt and black pepper
Directions
1. Slice the zucchini and yellow squash lengthwise into ¼ -inch slices. Blanch slices in salt water for about 2 minutes; refresh in ice water to stop cooking process.
2. Boil beets until soft, insert a knife if it comes out easily this means the beets are done. Refresh in ice water, peel beets, and slice into 1/8-inch slices.
3. Cut peppers in half, remove the membranes and seeds. Blanch in salt water for about 5 minutes, refresh in ice water.
4. Blanch baby bok choy and leeks for about 3 minutes; refresh in ice water.
5. Soften the goat cheese in a mixing bowl, place goat cheese into a pastry bag.
6. Layered the terrine mold with plastic film.
7. Arrange the zucchini and squash slices crosswise over the bottom and up the sides, overlapping the slices to complete cover the terrine. The ends of the slices should overhang the sides of the terrine.
8. Topped the slices with the rest of the vegetables, place a small amount of goat cheese between each layered of vegetables.
9. Bring the overhanging slices of zucchini up over the terrine. Wrap the terrine loose with the plastic wrap.
10. Refrigerate for at least 8 hours or for up to 24 hours.11. Remove the terrine from the refrigerator. Unwrap, slice with a very sharp knife and serve 1 thick or 2 thin slices per person with desired sauce.
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