Chicken & Vegetable Terrine
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Chicken & Vegetable Terrine
  Chicken    Vegetables    Terrines  
Last updated 6/12/2012 12:48:28 AM. Recipe ID 9561. Report a problem with this recipe.
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      Title: Chicken & vegetable terrine
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
      1/2 lb carrots, -- peeled
      3/4 lb haricots verts, parboiled
  :          for 5 minutes
    1 1/4 lb ground chicken
      1/2 c  vegetable oil
      1/4 c  finely chopped shallots
        1    clove garlic cooked until
  :          tender in
        2 TB butter
        1 lg clove garlic, -- minced
      1/4 c  Champagne or white wine
  :          vinegar
        1    egg lightly beaten
      1/4 c  soft white bread crumbs
      1/2 c  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 hours or overnight. Yield: 6 to 8
  servings
  
  




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Recipe ID 9561 (Apr 03, 2005)

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