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
Fantastic appetizer! Terrine with chicken and bacon, based on my godmother's recipe!
Fantastic appetizer! Terrine with chicken and bacon, based on my godmother's recipe!
Ingredients:
chicken breast - 1 kg (2.2 lb)
bacon - 250 g (8.8 oz)
for the filling:
eggs - 2 pieces
onion - 120 g (4.23 oz)
sour cream - 150 g (5.3 oz)
parsley - 10 g (0.35 oz)
green onion - 15 g (0.18 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
ham - 120 g (4.23 oz)
boiled eggs - 4 pieces
Tray size 12 x 20 cm (4.72 x 8 in)
IN THE OVEN 160 ˚C (320 °F)/60 MIN
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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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Pork, Chicken and Pistachio Terrine
Pork, Chicken and Pistachio Terrine Recipe Video Tutorial
Go to aRecipeBlog.com for the full recipe please
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)
#cutting_paprika #recipes #terrine #frenchcuisine #frenchrecipes #dinnerrecipes #tasty #cooking #delicious #foodporn #homemade #yum #yummy #recipes #dinner #chicken #easter #spring
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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