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Chicken Terrine

A home-style Chicken Terrine made with Chicken Breast Cut Into Strips, Black Pepper, and Strong Chicken Stock. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 250 g
• 250 g
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

   Spread out the capsicum pieces skin side up onto a shallow oiled baking tray.

2. 2

   Grill until skin has blackened.

3. 3

   Remove pieces from baking tray and place in a plastic bag.

4. 4

   Tie up and leave to cool.

5. 5

   Once cool the skins may easily be removed from the flesh.

6. 6

   In a large bowl mix minced chicken, chopped pecan nuts, egg, onion, carrot, spice, pepper, stock, and juniper berries and brandy (if using).

7. 7

   Mix well then slowly add breadcrumbs until a reasonably firm mixture is achieved.

8. 8

   Oil a terrine, or other oven proof dish and put down a layer of bacon rashers.

9. 9

   Add a third of the chicken mixture, packing it in well on top of the bacon.

10. 10

    Add a layer of whole pecans, followed by a layer of chicken strips.

11. 11

    Add a layer of capsicum and repeat the whole process but finishing with the chicken mixture.

12. 12

    Cover dish with aluminum foil and stand it in a roasting pan with water in it so that the water comes half way up the dish.

13. 13

    Cook 2 hours in 190 C oven.

14. 14

    Allow to cool thoroughly before serving.

15. 15

    Or refrigerate.