Terrine of Spinach and Chicken Recipe

This superb terrine is ideal when you want to impress your guests with a delicious appetizer.

Recipe : Terrine of Spinach and Chicken

Ingredients :

225g / 8 oz chicken breasts, boned and skinned

2 egg whites

120g / 4 oz fresh white breadcrumbs

450g / 1 lb fresh spinach, washed

15ml / 1 tbsp each of fresh finely chopped chervil, chives and tarragon

freshly ground black pepper

280ml / 1/2 pint double cream

60g / 2 oz finely chopped walnuts

pinch nutmeg

Method :

Cut the chicken into small pieces. Put the cut chicken, 1 egg white and half of the breadcrumbs into a food processor. Blend until well mixed. Put the spinach into a large saucepan and cover with a tight-fitting lid. Cook the spinach for 3 minutes, or until it has just wilted. Remove the chicken mixture from the food processor and rinse the bowl. Put the spinach into the food processor along with the herbs, the remaining egg white and breadcrumbs. Blend until smooth. Season the chicken mixture with a little pepper and add half of the cream. Mix well to blend thoroughly. Add the remaining cream to the spinach along with the walnuts and the nutmeg. Beat this mixture well to blend thoroughly.

Line a 450g / 1 lb loaf tin with greaseproof paper. Lightly oil this with a little vegetable oil. Pour the chicken mixture into the base of the tin and spred evenly. Carefully pour the spinach mixture over the chicken mixture, and smooth the top with a palette knife. Cover the tin with lightly oiled aluminium foil and seal this tightly around the edges. Stand the tin in a roasting dish and pour enough warm water into the dish to come halfway up the sides of the tin. Cook the terrine in a preheated oven 160C / 325F / Gas Mark 3 for 1 hour, or until it is firm.

Put the terrine into the refrigerator and chill for at least 12 hours. Carefully lift the terrine out of the tin and peel off the paper. To serve, cut the terrine into thin slices with a sharp knife.

Serving idea - Serve slices of the terrine on individual serving plates garnished with a little salad.

Watchpoint - Do not overcook the terrine or attempt to cook it any more quickly than the recipe states, otherwise it will curdle and spoil.

Serves 6-8

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