Chicken Terrine With Leeks Apricots Food

CHICKEN TERRINE WITH LEEKS & APRICOTS

Steps:

• Put the chicken thighs into a pan with the stock and a string-tied bundle of 2 bay leaves, a few of the thyme sprigs and a little of the parsley. Add a few leek trimmings, the peppercorns and ½ tsp salt. Add water to just cover the meat, if needed. Bring to the boil, then cover and gently simmer for 30 mins.
• Meanwhile, lightly butter a 900g loaf tin (ours was 12cm x 22cm x 7cm) and line with cling film, leaving plenty of overhang. Melt the butter in a frying pan, then add the leeks, shallots and some seasoning. Cook for 10 mins over a medium heat until starting to colour. Add the bacon and garlic and cook for 2 mins more until the bacon is cooked through. Leave to cool.
• Add the chicken breast to the stock mixture and top up with hot water to cover. Bring to the boil, then cover and simmer gently for another 20 mins. When ready, the chicken breast will be cooked through and the thigh meat will pull away easily from the bones. Lift the meat from the pan, drain the stock and leave to cool until it is just warm.
• Discard the bones and any knobbly bits, then roughly chop the chicken. Stir into the leek mixture, along with 2 tsp more thyme leaves, the apricots and the brandy.
• Soak the gelatine in cold water for 5 mins until floppy. Squeeze out the excess water, stir into 300ml of the warm stock, then mix with the chicken. Put a few bay leaves in the base of the tin, then spoon the chicken mixture on top and press down well. Cover with the cling film. Leave to cool, then chill thoroughly - overnight is best. Can be made up to three days ahead.
• To serve, slice the terrine while it's still wrapped in cling film, then carefully peel the cling film off each slice. Drizzle the toast slices with olive oil and grill until golden brown and crisp, then sprinkle with a little salt. Serve the terrine with the toast and our yogurt piccalilli & crisp kale salad.

PORK, APRICOT AND PISTACHIO TERRINE

Steps:

• Put the pork, garlic, 1 thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge.
• Heat the oven to 180c/fan 160c/gas 4. Butter a 1kg terrine mould or loaf tin, put the remaining sprig of thyme in the bottom and line it with overlapping strips of bacon, leaving any extra hanging over the edge. Loosen the sausage meat with a fork, add it to the bowl with the marinated pork and mix well. Stir through the parsley, chives and pistachios and season well. Pinch off a small amount and fry until cooked. Taste and add more seasoning to the mix if needed.
• Pack the terrine with half of the pork mixture and lay the apricots in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.
• Put the terrine in a roasting tin half filled with boiling water and bake for 1 hour. Cool and chill overnight. You can press the terrine as it cools in the fridge using a board with a couple of tins on top. This will give a firmer texture. release the terrine by dipping it briefly in hot water and turning it out onto a plate. There will be some jelly around the terrine, which you can either leave on or scrape off. Serve with cornichons.

ALMOND-APRICOT CHICKEN SALAD

Steps:

• Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

CHICKEN AND APRICOT TERRINE

Steps:

• 1. Preheat oven to moderate 180°C. You will need 2 loaf tins measuring 21 × 14 × 7 cm. Place apricots in medium bowl, pour over boiling water, stand for 10 minutes, drain, then chop apricots roughly. 2. Place pinenuts in small dry pan, stir over medium heat until lightly golden, cool. 3. Heat oil in medium pan, add onion, stir-fry until soft, remove from heat, stir in apricots, pinenuts, breadcrumbs, parsley and egg. 4. Heat extra oil and butter in a large pan, add 4 chicken fillets. Cook over medium heat for about 4 minutes on each side or until almost cooked through. Remove from pan, drain on absorbent paper. Repeat with remaining chicken. 5. Using a sharp knife, carefully cut each fillet horizontally into 3 slices. 6. Divide apricot mixture and chicken into two equal portions. Arrange ¼ chicken slices from one portion, browned side down, over base of one loaf pan. Spread with ⅓ of apricot mixture from one portion. Repeat layering using chicken slices and apricot mixture from one portion, ending with chicken, browned side up. Repeat with remaining portion of chicken and apricot mixture to give two terrines. 7. Cover terrines with aluminium foil, place into a shallow baking dish. Pour in enough boiling water to come halfway up sides of terrines. Bake for 1 hour 15 minutes or until firm, cool. Cover with plastic wrap, refrigerate until cold. 8. Turn terrines out, wash loaf tins, return terrines to tins. Combine gelatine with stock in a small bowl. Stand bowl in hot water, stir until gelatine dissolves. Spoon evenly over terrines, cover with plastic wrap, refrigerate until set. Turn terrines out of loaf tins, slice and serve.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.