- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 322
- Fat Content: 17g
- Saturated Fat Content: 5g
- Carbohydrate Content: 4g
- Sugar Content: 2g
- Fiber Content: 2g
- Protein Content: 39g
- Sodium Content: 1.09g
Prosciutto-wrapped chicken & leek terrine
- leek - 4 leeks, sliced
- olive-oil - 4 tbsp olive oil, plus extra for greasing
- wild-mushroom - 400g mixed wild mushroom, cleaned and sliced if large
- garlic-clove - 2 whole garlic cloves
- thyme - few thyme sprigs
- gelatine-leaf - 4 gelatine leaves
- chicken-stock - 300ml strong chicken stock (see Know-how, below)
- prosciutto - 10 slices prosciutto
- chicken - 800g cooked skinless chicken meat (see Know-how, below)
- chervil - 2 handfuls of a mix of chervil, flat-leaf parsley and tarragon leaves, chopped
- salad-leaf - small salad leaves, to serve
- pear - spiced pears, to serve (see recipe, below)
- 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.
Christmas pate and terrine recipe for 8 people, takes only 30 mins; recipe has leek, olive oil, wild mushroom, garlic clove, thyme, gelatine leaf, chicken stock, prosciutto, chicken, chervil, salad leaf and pear.