Consuming Passions - Worldwide Events Managers

Chicken Pecan Terrine

Serves: 8

Notes

The terrine is named after the French earthenware dish it is usually cooked and served in, and may be made with either meat, fish, vegetables or even fruits. This terrine is made with chicken, pecan nuts and grilled capsicums and seasoned with spices. I serve it with an orange and onion chutney which makes a good companion.

Ingredients

• 250g chicken breast or thigh meat minced or finely chopped
• 250g chicken breast cut into strips
• 50g pecan nuts, finely chopped
• 50g whole pecan nuts
• 1 large egg, lightly beaten
• 1 medium onion, finely chopped
• 1 small carrot, grated
• 1 tsp mixed spice
• 1/2 tsp black pepper
• 5 or 6 juniper berries, finely chopped (optional)
• 1 Tbsp brandy (optional)
• 2 Tbsp strong chicken stock
• Breadcrumbs (preferably freshly made)
• 3 or 4 bacon rashers
• 3 or 4 red or yellow capsicums

Method

First, prepare the capsicums by cutting slices of flesh away from the seeds and discarding the stalk. Spread out the capsicum pieces skin side up onto a shallow oiled baking tray. Grill until skin has blackened. Remove pieces from baking tray and place in a plastic bag. Tie up and leave to cool. Once cool the skins may easily be removed from the flesh. In a large bowl mix minced chicken, chopped pecan nuts, egg, onion, carrot, spice, pepper, stock, and juniper berries and brandy (if using). Mix well then slowly add breadcrumbs until a reasonably firm mixture is achieved. Oil a terrine, or other oven proof dish and put down a layer of bacon rashers. Add a third of the chicken mixture, packing it in well on top of the bacon. Add a layer of whole pecans, followed by a layer of chicken strips. Add a layer of capsicum and repeat the whole process but finishing with the chicken mixture. Cover dish with aluminium foil and stand it in a roasting pan with water in it so that the water comes half way up the dish. Cook 2 hours in 190°C oven. Allow to cool thoroughly before serving. Or refrigerate.

Leftover potential: Keeps for up to a week in the refrigerator.