Chicken And Ham Terrine Food

CHICKEN AND HAM TERRINE

Steps:

• Place bread crumbs, chicken broth, parsley, sage, cayenne and black pepper in a medium-size bowl and mix well. Reserve.
• Place chicken, ham and shallots in bowl of food processor. Process until finely chopped. Add reserved bread-crumb mixture and puree.
• Scrape mixture into a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with spatula. Cover pan tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 5 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cover lightly with kitchen towel and allow to stand for 10 minutes. Invert onto serving plate.

CHICKEN AND HAM TERRINE

Steps:

• Roughly chop the leeks, carrots and celery. Place in a large flameproof casserole with the chicken, gammon, 450ml (3/4 pint) water, black peppercorns, tarragon stalks and white wine.
• Bring to the boil slowly, then cover and cook at 180°C (160°C fan) mark 4 for 1fihr or until tender. Remove the chicken and gammon from the liquid, then set aside. Bring the liquid to the boil, bubble for 5min, then strain. Cool and chill quickly in the freezer or freezer compartment of the fridge so that the liquid starts to gel a little.
• Base-line a 20.5cm (8in) spring-release tin with foil. While the chicken and ham are still warm (see tip), carve them both into slices and strip the chicken meat off the legs and wings.
• Place a layer of warm chicken in the base of the tin, season and spoon over 60ml (4tbsp) cooking liquor. Sprinkle with a little of the chopped tarragon and parsley. Cover with a layer of warm ham, season and spoon over another 60ml (4tbsp) cooking liquor. Sprinkle with some more of the herbs, then continue layering chicken, gammon and cooking liquor until all the meat has been used, making the final layer a mixture of ham and chicken.
• Cover the surface with clingfilm and a 20.5cm (8in) plate or the base of a flan tin. Place about 900g (2lb) in weight - you can use cans - evenly on the top and refrigerate for at least 24hr.
• To serve terrine, remove the clingfilm, turn out and cut into wedges. Garnish with tarragon and serve.
• Prepare ahead: Up to two days before, make the recipe to end of step 5, cover and refrigerate. To serve: Complete the recipe. Like this? You'll love... Salmon and asparagus terrine Pork, chicken and pistachio terrine Chicken and pork terrine Salmon and mackerel terrine Slow cooker chicken curry Slow cooker chicken stew

CHICKEN AND PESTO TERRINE

Steps:

• Heat the oil in a pan, preferably non-stick, add the onion, pine nuts and garlic and cook for 3 minutes or until the onion is tender. Set aside to cool.
• In a large bowl combine the chicken, parsley, capsicum, breadcrumbs, parmesan, egg, pesto and onion mixture; and season to taste with salt and freshly ground black pepper.
• Press the chicken mixture into a well greased 10cm x 25cm/4" x 10" loaf tin.
• Bake in a preheated oven at 180°C/350°F for 1 hour or until firm to touch. Cool for 10 minutes in the loaf tin and carefully pour off any juices.
• Turn out the loaf and serve it cut into slices, warm or at room temperature topped with baby spinach leaves, and served with (optional) sour cream or your favourite sauce.
• NOTE: If you want to save time, you can buy roasted red capsicum at you local delicatessen.

HAM HOCK TERRINE

Steps:

• Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.
• Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
• Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
• Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
• Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.

CHICKEN TERRINE

Steps:

• Preheat oven to 325°F.
• Cut chicken breasts into very thin strips and set aside.
• Remove meat from chicken legs and chop very finely.
• Combine meat from chicken legs with pork and veal.
• Sauté onion in butter until soft but not brown.
• Add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well.
• Pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture.
• Arrange lemon slices on top and cover with foil.
• Place loaf pan in a large baking dish with once inch water.
• Bake for 1-1/2 hours.
• When done baking, remove foil and pour off fat.
• Remove lemon slices.
• Cover with fresh foil and place a weight on top.
• Chill over night in refrigerator.