cookery school

Chicken & Asparagus Terrine

Ingredients

5 Chicken Supremes (skinned and boneless)
12 slices Back Bacon
1 Bunch of Asparagus
½ pint Double Cream
4 Eggs (Beaten)
pinch Salt and Pepper

Ingredients for Marmalade

6 Red Onions
4 oz/100g Dark Brown Sugar
150ml Red or White Wine Vinegar
1 tbsp Redcurrant Jelly
1 packet Lambs Lettuce (Mache)
Other Ingredients
75g rocket
75g chard
4oz/100g pinenuts

Serves: 8 - 10
Prep time: 40
Cook time: 1 1/2 hours

Method

Slice 3 of the chicken supremes lengthways and set them aside. Take the remaining supremes and blend until smooth. Pour the cream, eggs, salt and pepper and the blended chicken in a mixing bowl and mix well (but not too much).

Trim the asparagus and blanch in boiling water. Refresh immediately in cold water.

Line a 2lb terrine mould with cling film. Cover the inside with bacon then, place 1/3rd of the mixture in the bottom topped with one of the supreme slices and 1/3 of asparagus. Repeat this process 2 more times, then fold over bacon to completely seal the terrine and cover with cling film.

Place the terrine into roasting dish with 1 inch of cold water in the bottom and cook at 160°C for 1-1 ½ hours or until clear juices run out. Leave to cool.

For the marmalade, slice the onions and place all the ingredients into a saucepan and simmer for approximately one hour or until a thick marmalade consistency is reached.

For the pine nuts, place them on a baking tray and roast for approx 5 minutes or until golden brown at 180oC/Gas Mark 4. Alternatively place them under a hot grill.

To serve – place the rocket and chard in the centre of a plate. Top with sliced terrine and sprinkle with pine nuts