Chicken and bacon terrine

Chicken and bacon terrine

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Dani Venns attractive Chicken and Bacon Terrine makes a supreme canape served regarding sliced toasted baguettes.

The ingredient of Chicken and bacon terrine

  1. 7 slices of middle bacon, rind removed
  2. 1/4 cup of sultanas or raisins
  3. 500g chicken thighs, all but chopped
  4. 3 sprigs rosemary, finely chopped
  5. 1/2 bunch parsley leaves, finely chopped
  6. 5 sprigs thyme, removed from stem, finely chopped
  7. 1 orange, zest
  8. 1 lemon, zest
  9. 2u20133 tsp salt
  10. 300g pork mince
  11. 400g chicken breast, small dice

The instruction how to make Chicken and bacon terrine

  1. Preheat fan-forced oven to 200C. Lightly grease terrine mould.
  2. Slice bacon into long strips. Line the terrine mould behind long bacon strips which slightly overlap. Bacon should hang alongside the sides of the mould, which will difficult far along be used to height the terrine. Line the ends of the terrine mould behind the shorter cuts of bacon. Finely dice any excess bacon and set aside.
  3. Steep raisins or sultanas in a small bowl of hot water to soften.
  4. Place chopped chicken thighs in bowl of food processor, process roughly speaking high readiness until a coarse bonding agent is formed. go to rosemary, parsley, thyme, yellowish-brown and lemon zest, pork mince, and any relic bacon and a good amount of salt. Pulse until mix is well combined.
  5. Form the first deposit of the terrine by adding about a third of the chicken mixture to the base of the terrine mould, pushing beside firmly to ensure an even layer. peak afterward 1/2 the diced chicken breast, pushing beside firmly to ensure an even layer. Sprinkle later 1/3 the amount of sultanas or raisins after that repeat similar to chicken mixture, permanent chicken breast and sultanas subsequently next pure the terrine in the manner of the permanent chicken / mixture.
  6. Fold beyond the bacon strips to wrap the terrine subsequent to a parcel. Cover past aluminium foil. height subsequently terrine mould lid.
  7. Place terrine mould in deep baking dish, fill when two thirds hot water. Bake in oven for 1 hour, or until the internal core temperature of the terrine reaches 65C. like cooked, separate from baking dish, agree to sit in the fridge for a few hours in advance serving, but for best results ascend to sit overnight.
  8. separate from terrine mould, if its hard to remove, place in hot water bath, tip out terring, further chilled, slice into 3cm thick slices as soon as sliced toasted baguette.

Nutritions of Chicken and bacon terrine

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