Wednesday, 24 December 2014

Chicken Terrine

Set Oven temp at 170C
( Inspired by Bhicoo Manekshaws book ' Feast Of Love ' )
A standard tin loaf 9" X 5" greased .
10-12 rashers of bacon ( optional )
If you are using bacon - trim the hard rind bits and line the sides and bottom of the baking dish with the bacon .
Set to chill in the fridge while you prepare the filling .
750 grams minced chicken .
1 large white onion chopped pea size .
2 - 3 tablespoons chopped red bell peppers .
2 - 3 tablespoons chopped celery .
1 tablespoon chopped garlic .
3 hard boiled eggs coarsely chopped .
2 Tablespoons cognac .
Freshly pounded black pepper to taste .
Salt to taste .
Fresh bread crumbs made from 8 - 10 slices of white bread .
Mix the above well .
Separately mix
100 grams cream
3 freshly beaten eggs .
1/4 teaspoon baking soda .
Gently combine the cream and freshly beaten egg mixture with the chicken mixture - minimum pressure while mixing.
Spoon this entire mixture into the baking dish , patting the mixture firmly to spread evenly .
Once filled seal the dish with silver foil - SEAL VERY WELL so that no steam enters it while cooking .
Place the dish in a Bain- Marie or in a large enough pot by resting the
baking dish on something so that it doesn't sit directly on the bottom
of the pot . Pour water 3-4 inches in the big pot - should not touch the
baking dish . Seal the big pot and set in the oven to ' bake ' for 90
minutes .
Remove to cool , refrigerate overnight .
Turn out on a platter . Slice some of the chicken loaf and serve chilled / room temperature .

* Fresh Bread Crumbs are made by trimming the sides of the bread and
running the bread 4-5 pieces at a time in a food processor - just enough
to make them crumble .
Sikandalous Cuisine

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