Chicken and Spinach terrine

Recipe Categories : | Chicken | Spinach | Terrines | Appetizers | MAIN INDEX |

Ingredients :

• 1 cup chopped onion
• 1 tspn butter
• 2 cups uncooked chicken breast, cut into small pieces
• 1 cup chopped ham
• 2 cups lightly cooked spinach or silverbeet
• 3 eggs, beaten
• ½ cup chopped pistachio nuts
• 2 tbsp shallots
• 2 tbsp chopped parsley
• 1 tbsp chopped chervil
• 1 crushed clove garlic
• 1 tspn nutmeg
• ½ tspn cayenne pepper
• ½ cup cream
• 2 tbsp brandy
• 1 tbsp gelatine softened in ½ cup water
• 1 crumbled bacon cube
  for topping :
• ½ cup cream cheese
• ½ cup natural yogurt
• 1 cup pistachio nuts, chopped

Preparation and Cooking Instructions :

1. Fry onion in butter, add shallots, cook for a minute or two without browning.
2. Mix all ingredients in large basin and place in small quantities into food processor.
3. Process well to chop the chicken and spinach, making sure all is well blended.
4. When all mixture is processed placed in well-greased loaf tin or terrine mould. Place tin in baking tray, containing enough water to come half way up the side of the loaf tin and place in 180ºC preheated oven. Cook for approximately 1 hour or until firm to touch, don't overcook.
5. If possible leave in tin overnight. Turn out and spread with topping.
6. To make topping : Blend cheese and yogurt and spread on terrine. Cover with chopped pistachios.