DD_logo_small DAILY DINNERS

Chicken and Ham Terrine Printer Friendly Copy
chicken_ham_terrine  
Serves 8 Prep   20 mins Cook 2 hours Easy  
      My rating rating4 
Ingredients

8 skinless, boneless chicken thighs, roughly chopped
bunch spring onions, finely chopped
1 lemon, zested
1 egg beaten
1 tsp crushed pink peppercorns
2 juniper berries, crushed
1 tbsp cognac or brandy (optional)
large handful of parsley finely chopped
handful of finely chopped fresh tarragon
600g canned lean ham

  1. Preheat oven to 150C/Fan 130C/Gas2

  2. Place chicken in a food processor and blend until very smooth. Transfer to a bowl and add the spring onions, lemon zest, egg, peppercorns, juniper berries, cognac or brandy, parsley & tarragon. Mix well & season.

  3. Spoon half the mixture into an ovenproof terrine or loaf tin and scatter over the ham. Spoon the remaining chicken mixture over the ham and level with the back of a spoon.

  4. Place the terrine or loaf tin in a roasting tin and pour in enough hot water to come halfway up the side of the terrine. Bake for 2 hours or until the terrine slightly shrinks away from the side of the tin. Cool, then cover with foil and weigh the top down with weights or cans. Chill for 24 hours.

  5. When you're ready to eat, turn out the terrine on to a board. Decorate with some more tarragon sprigs and slice thickly. Delicious with a crisp salad and redcurrant sauce.
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© Copyright 2015 Connie Allan