PROSCIUTTO-WRAPPED CHICKEN & LEEK TERRINE
Gordon's make-ahead terrine is the perfect starter when you're entertaining a crowd
Provided by Gordon Ramsay
Categories Dinner, Starter
Time 2h
Number Of Ingredients 12
Steps:
- Gently cook the leeks for 15 mins in 2 tbsp olive oil until soft, then set aside to cool. In the remaining oil, fry the mushrooms with the garlic and thyme for 2 mins, then set aside to cool. Soak the gelatine in cold water, then heat the stock. Dissolve the gelatine in the stock, season, then set aside. Gather all the ingredients so you have them to hand when you start to assemble the terrine.
- Line a terrine dish or loaf tin with cling flim. Line with slices of prosciutto so that they overlap to cover the base and sides, and overhang the edges.
- Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that everything is even - don't worry about any gaps - then pour over a little more stock.
- Scatter over a layer of mushrooms (discarding the garlic and thyme). Season with salt and pepper, then moisten again with a little more stock.
- Add more chicken followed by a layer of leeks, another layer of chicken, then the herbs. Drizzle stock between every layer and season with salt and pepper as you go. Repeat until all the ingredients are used up or the terrine is full to the brim. Finish with a final scattering of herbs, a last ladleful of stock, then tap the dish down a few times so that the stock gets into all the gaps.
- Fold the prosciutto over to encase the terrine. Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top, weigh it down with a can and chill overnight. Twenty mins before serving, remove the tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish. Wrap it tightly in more cling film.
- Carefully slice the terrine, still wrapped in its cling film. Remove the cling film and place a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below) around terrine. Drizzle a little chicken poaching liquid around the plate, then drizzle with a tiny bit of oil. Neatly scatter a few baby salad leaves over the pear, then season the terrine with some sea salt and pepper before serving.
Nutrition Facts : Calories 322 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 1.09 milligram of sodium
CHICKEN WRAPPED IN LEEKS AND PROSCIUTTO
Make and share this Chicken Wrapped in Leeks and Prosciutto recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Set the oven to 350°F Wrap each chicken breast with a slice of prosciutto.
- Cut the leeks in half from top to tail, straight down the centre and separate the layers into ribbon like pieces.
- Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until golden. It doesn't need to cook through - you just want to seal the outside. Remove the chicken and set aside.
- Add the wine and broth to the pan and poach the leeks until soft but not falling apart.
- Allow them to cool slightly, and then wrap the strips of leek around the chicken.
- Return the chicken to the pan, place in the oven and cook for 20 minutes.
- Serve immediately with extra leeks on the side.
Nutrition Facts : Calories 452.9, Fat 23.9, SaturatedFat 5.3, Cholesterol 92.8, Sodium 120.2, Carbohydrate 19.9, Fiber 2.4, Sugar 5.6, Protein 32.3
PROSCIUTTO WRAPPED CHICKEN
This is an easy dish that is quick to prepare ahead and looks really impressive. A great meal to serve to guests too, just increase the quantities as you need to. Goes well with roast garlic potatoes and grilled zucchini and red peppers.
Provided by dale7793
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 200 degree Celsius.
- Spread 2 teaspoons mustard over each chicken breast.
- Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
- Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
- Serve with mixed vegetables.
Nutrition Facts : Calories 275.7, Fat 6.5, SaturatedFat 1.4, Cholesterol 151, Sodium 387.3, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 50.5
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