My solution was to let the pan sit in warm water for about 10 seconds or so before trying to release it. Invert the pan, remove the paper, then cut into thick slices. Each breast weighed between 6 to 7 ounces. Serve with a relish. Thanks! Fold the prosciutto over the top so it's all neatly packaged. Ingredients 100—150ml natural pot set yogurt, beaten 1 tablespoon gram flour (besan), roasted 1 teaspoon carom (ajwain) seed... View the full recipe. The terrine keeps for several days in the fridge and also freezes well, so if you don’t want to use all the terrine at once, you can cut it in half, wrap each portion in plastic wrap, and stash one in the freezer. If you had two trays of water in the oven, each could fit three terrines side by side, so you make enough for 40 or 50 in one hit with no trouble. If you don’t want anything surrounding your terrine, line the dish with 3 layers of plastic wrap instead, letting the wrap hang over the edges of the dish. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Place cans on top to weigh down the terrine and chill overnight. Fill the tin with half the chicken mixture. For something so simple, the payoff is impressively sophisticated. Attach it below. The pistachios pull the dish together and help to define the other ingredients, although their presence seems to be more textural. 5. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Special Equipment: 9-by-5-by-3-inch (23-by-13-by-8-cm) loaf pan. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Thanks! Season the chicken breast with a sprinkling of salt and a grind or two of pepper. But in this terrine, when all the pieces have to fit into the loaf pan, size/weight does make a difference. Line a 9-by-5-by-3-inch loaf pan with several slices ham, making sure there are no gaps in between the slices and allowing the ends to hang over the edge of the pan. Is that the intended proportion? Place the loaf pan in a larger roasting pan. Turn the terrine onto the plastic wrap. The flavors go together very well, although the addition of five-spice may need a lighter hand. 3. Jul 19, 2020 - Molded food..Yummo. Then tell us. Fold the ends of the Parma ham over the top and then drape with the 2 reserved slices ham to completely cover the pork mixture. Adapted from Rosemary Shrager | Rosemary Shrager's Absolutely Foolproof Classic Home Cooking | Lyons Press, 2011, This terrine is very good with a few lightly dressed salad leaves and some chutney.–Rosemary Shrager. Preheat the oven to moderate 180°C(350°F/Gas 4). (The terrine also freezes well.). To unmold the terrine, pull some plastic wrap from the roll and place it on a cutting board but do not cut it at this point. 4. (To check the seasoning, make a patty with a tiny amount of the ground meat mixture and fry it. Lay one chicken breast fillet on top and fill the rest of the tin with the remaining chicken mixture, pressing down well. Still, questions do arise. Set aside to cool. All materials used with permission. Chicken, Pork and Pistachio Terrine Recipe © 2011 Rosemary Shrager. This mixture should be moist and will help your terrine hold together. I love a good terrine or pâté. Remove and discard any excess jelly. Use a meat thermometer to check for doneness–it should register 150° to 160°F (65° to 71°C). Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? This recipe makes a one litre terrine that would serve six to eight people. Preheat the oven to 175. Reserve 2 slices ham for draping over the top. Upload a picture of your dish In a braise or like dish, guess work would be fine. Will now fearlessly proceed. I made one last Friday because I knew we’d be getting back late after a movie on Saturday night and oh, what a pleasure it was coming home at 9.30pm when all I had to do was toast some sourdough, cut a few slices of terrine and arrange it prettily on a plate with a few of the chutneys and pickles that breed in my fridge. Fold the bacon over the top and cover with foil. Put the loaf tin in a baking tray half filled with warm water, pop in the oven and cook for 40 minutes. We'd love to see your creations on Instagram, Facebook, and Twitter. Cover the loaf pan with foil. 1. (Alternatively, another way to check for doneness is to press the top gently with your fingertip; the juices should run clear and the terrine should be fairly firm but still have a little give.). The most difficult thing about making this terrine? The pork belly at my local butcher is pretty close to 50% fat. Ballotine of Chicken breasts wrapped in spinach and stuffed with a leek mousse.. how elegant is this and so inexpensive and easy to prepare. That being said, everyone I’ve served this to has loved it. 3 large skinless, boneless chicken breasts, cut into long strips about 1/4 inch (6 mm) thick, Rosemary Shrager's Absolutely Foolproof Classic Home Cooking. Roll up a small ball of mixture and form into a patty to fry and taste for seasoning. Buttermilk crisp chicken and crunchy salad with sriracha mayo dressing, Poached chicken, broad bean and zucchini flower salad with honey-feta dressing and all the herbs, Our second cookbook New Classics is out now. If you have a meat thermometer check that it reads 75C - otherwise stick in a skewer and then place it on your lip to make sure it's piping hot. So. Arrange half of the chicken on top of the pork mixture. I will query our testers as well to see if they had any appreciable difference from this amount. Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper. When cool, combine the onion mixture, herbs, breadcrumbs, pistachio, mustard and egg in a bowl. Combine the minced pork, garlic, egg, five-spice powder, brandy, and pistachios, and season well with salt and pepper. While all these accusations may be true on occasion, they aren’t necessarily so. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges. Here, a short FAQ from author Rosemary Shrager: How does the terrine hold together? I felt quite the efficient French housewife. Place the loaf on a rack on a tray so the excess fat can drip off. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Peel off the plastic wrap and serve. I think that people’s pre-conceptions of terrines are that they are: a) Fatty b) Set in spooky aspic and c) Fiddly to the point of ponciness to make. Season with salt and pepper and set aside. As delicious as the ingredients that lie within, here, chicken, tarragon, pistachios and prosciutto so, you know, like, delicious. 2. Email the grocery list for this recipe to: Place the chicken strips in a bowl. Having efficiently dealt with the perceived negative points of the terrine, we can now proceed to the positives. Refrigerate the terrine for up to 5 days. Place a weight, such as several cans or another loaf pan, on the foil and let stand at room temperature until the terrine is cool. (Leaving the plastic wrap on during slicing helps each slice remain intact.) It would be very easy to multiply this by any number for entertaining. The final terrine was dense enough to cut yet so tender and flavorful. A little bit of natural jelly is a good thing, a sign of the quality of the real ingredients being used, but a clear rubbery sheen of added gelatine is the culinary equivalent of laminating an oil painting.