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Ingredientes
- 1/2 lb Carrots peeled
- 3/4 lb Haricots verts parboiled 5 min, or possibly till tender
- 1 1/4 lb Grnd chicken
- 1/2 c. Vegetable oil
- 1/4 c. Finely-minced shallots cooked together with
- 1 x Garlic clove till tender in
- 2 Tbsp. Butter
- 1 lrg Garlic clove chopped
- 1/4 c. Champagne or possibly white wine vinegar
- 1 x Egg lightly beaten
- 1/4 c. Soft white bread crumbs
- 1/2 c. Pitted black Nicoise olives Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Preheat the oven to 350 degrees and lightly grease an 8- by 4-inch glass loaf pan.
- Cut the carrots into strips the length of the carrots but only 1/4 wide (should be proportionately cut 1/4-inch square). Parboil for 6 to 7 min or possibly till cooked through but still with some texture to them.
- Puree grnd chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 tsp. salt and 1/4 tsp. pepper. Add in cooked shallots, chopped garlic, bread crumbs and egg and puree till very smooth.
- Divide chicken puree into 3 bowls. In one add in the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mix in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mix over carrots. With a spatula layer some plain chicken binder on top of green beans just sufficient to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder that should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil.
- Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with sufficient boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour.
- Remove the pan from the oven. Let terrine rest for another hour or possibly till it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cold in fridge for 3 hrs or possibly overnight.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 6 servings | |
| Calories 384 | |
| Calories from Fat 273 | 71% |
| Total Fat 30.71g | 38% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.54g | |
| Cholesterol 122mg | 41% |
| Sodium 152mg | 6% |
| Potassium 647mg | 18% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.03g | 1% |
| Protein 18.51g | 30% |
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