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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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Directions: 1. Preheat the oven to 180C, 360F. Line a loaf tin with a piece of grease proof paper so comes up the side of the tin and completely lines the tin leaving an over lap on both sides of about 3cm.
2. Mix all the ingredients except the last two. Place the mixture in a tin. Fold over the sides of the paper over the meat and cover with grease proof paper or foil.
3. Place the tin in a baking dish with enough hot water to come halfway up sides of dish. Bake at 180°C for 1 hour. Remove dish from water, place a weight on top, cool, refrigerate overnight or at least for 3hours before serving.
4. Mix the roasted peppers and the cayenne pepper, top the terrine before serving.
Comments: The presentation of the dish is awesome, the variety of textures make it an interesting combination for the pallette. Very filling and will definitely be the centre of any table. However, i found that it lacks a punch, tastes a bit bland. The chicken needs to be cut in 2cm pieces.
Ingredients:
1/4 cream
1 roasted red bell pepper
1/4 cayenne pepper
4 Ounce(s) fresh, coarsely chopped basil leaves
1/2 sun-dried, coarsely chopped tomato
300 grams, ground chicken
1/2 toasted pine nuts
350 Pound(s) grams, cut in cubes chicken thigh
600 Pound(s) grams cut in cubes, 2x2cm chicken breast |
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