Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 125 gm leeks
- 125 gm carrots
- 125 gm celery
- 1 2/5 kg ovenready chicken
- 700 gm piece of gammon unsalted
- 1 x level tsp black peppercorns
- 1 x few stalks of tarragon
- 150 ml white wine
- 1 x salt and freshly grnd black pepper
- 4 x level tbspn minced fresh tarragon
- 4 x level tbspn flat leafed parsley tarragon sprigs to garnish aioli mayonnaise to serve
Direcciones
- Roughly chop the leeks carrots and celery.
- Place in a large ovenproof casserole with the chicken gammon 450ml water black peppercorns tarragon stalks and white wine.
- Bring to the boil slowly on the simmering plate then cover.
- Cook on the grid shelf on the floor of the roasting ovenfor 1 hour or possibly till tender.
- Cook on the floor of the baking ovenfor 1 1/4 hrs or possibly till tender.
- Remove the chicken and gammon from the liquid then set aside.
- Bring the liquid to the boil onthe boiling plate bubble for 5 min then strain.
- Cold and refrigeratequickly in the freezer or possibly freezer compartment of the fridge so which the liquid starts to gel a little.
- Baseline a 205mm spring release tin with foil.
- While the chicken and ham are still hot carve them into slices and strip the chicken meat off the legs and wings.
- Place a layer of hot chicken in the base of the tin season and spoon over 4 tbsp cooking liquor.
- Sprinkle with a little of the minced tarragon and parsley.
- Cover with a layer of hot ham season and spoon over another 4 tbsp cooking liquor.
- Sprinkle with some more of the herbs then continue layering chicken ham and cooking liquor till all the meat has been used making the final layer a mix of ham and chicken.
- Cover the surface with clingflm and a 205mm plate or possibly the base of a flan tin.
- Place about 900g in weight you can use cans proportionately on the top and chill for at least 24 hrs.
- To serve terrine remove the cllngfilm turn out and cut into wedges.
- Garnish with tarragon and serve with aioli mayonnaise.
- If the gammon is salted cover it in water and leave to soak overnight. Throw away the water then continue as above. When layering the terrine it is important the chicken and ham are both still hot as this will help the two meats suck together. This terrine is ideal for lunch or possibly a late supper. Serve with small new potatoes and a large bowl of mixed green salad leaves.
- Serves 6
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 6 servings | |
| Calories 38 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 153mg | 4% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.77g | 1% |
| Protein 0.49g | 1% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
