Chicken terrine with spinach, sun-dried tomatoes and roasted peppers

Hello, Ferns and Cakes, it‘s been awhile.
Well, February was not the most exciting month so I’m happy that it‘s‚ almost over and I just hope that upcoming sping will bring much more courage to “cook and tell”. Today I want to share an easy recipe of chicken terrine. I was amazed with amount of different terrines I saw at Paris food markets and, of course, I wanted to cook it myself. Glad to say that it was “10 from 10” from the very first try and I am excited that I can cook another nice dish now.
(🇸🇰 slovenský preklad nájdete za anglickým textom)

Here is the recipe

Ingredients

1kg of chicken breasts, minced (I didn’t find packed chicken mince in the store, so I made it myself just with a sharp knife and it worked)

2 egg whites

1/4 cup of cream

120g sliced prosciutto (or any other good quality ham)

5-6 roasted peppers (preferably red), peeled, seeds removed

1/3 cup of chopped sun-dried tomatoes

1/3 cup of spinach leaves (I used frozen spinach, warmed up in a pan with a tbs of water. If you also use frozen spinach, be sure that you will press out extra liquid from it, before adding to terrine)
Of course, you can make different layers of veggies depending on your taste.

2 tsp of salt

1 tsp of marjoram

1 tsp of thyme

pinch of black pepper.

You will also need baking paper and 2 baking forms.

Directions.

  1. Combine minced chicken with whites, cream, salt and the rest of herbs. Let it chill for 20 minutes in a cold place.
  2. Line long and narrow baking form (I used my favourite 11x30cm form) with baking paper, leaving 5-6cm of paper overhang. Line it with slices of prosciutto, leaving it overhang too.
  3. Carefully add the first layer of mince to the form, filling 1/3 of it. Cover it with roasted peppers and add another layer of mince. Add spinach and sun-dried tomatoes mix and cover it with the rest of the mince.
  4. Cover the mince with overhanging proscuitto, then cover the form with baking paper.
  5. Place the form with terrine to another baking form filled with water to a half.
  6. 6. In my case it took 2 hours and 10 minutes in the oven preheated to 160C. I added some hot water to a baking dish once. I didn’t cover the form with baking pepper too firmly, but prosciutto was not even slightly burned.
  7. When terrine is ready, take it from the oven, let it cool and then carefully pour out juices from the form. (there’ll be a lot of liquid, don’t be surprised).
  8. Wait for a few hours (or better put it into the fridge and let it chill overnight) and slice it to individual portions.

Serve with a side dish of your choice.

Can’t wait to try to cook the duck terrine, the recipe I found looks amazing too.

🇸🇰 Kuracia terina so špenátom, sušenými paradajkami a pečenou paprikou
1 kg mletých kuracích prs (v obchode som nenašiel mleté kuracie, takže som mäso nakrájal najemno sám)
bielka z 2 vajec
1/4 šálky smotany na varenie
120g plátkov prosciutta (alebo akejkoľvek inej kvalitnej šunky)
5-6 ks pečenej papriky (najlepšie červenej), olúpaných s odstránenými semienkami.
1/3 šálky nakrájaných sušených paradajok
1/3 šálky špenátových listov (použil som mrazený špenát, ktorý som rozmrazil na panvici a potom vytlačil zbytočnú vodu).
2 čl soli
1 čl majoránky
1 čl tymianu
štipka čierneho korenia
Budete tiež potrebovať papier na pečenie a 2 formy na zapekanie (tak, aby sa menšia dala položiť do väčšej).

Postup

1. Mleté mäso zmiešame so smotanou, soľou a bylinkami a necháme ho chladnúť 20 minút na studenom mieste.
2. Dlhú a úzku formu na pečenie (ja som použil svoju obľúbenú formu 11 x 30 cm) vystelieme papierom na pečenie tak, aby 5 až 6 cm papiera prevísalo z každej strany. Formu s papierom vyložíme prosciuttom a tiež ho necháme trošku prevísať.
3. Opatrne pridáme prvú vrstvu mäsa do formy a naplníme ju na 1/3. Na mäso uložíme pečenú papriku a pridáme ďalšiu vrstvu mäsa. Ďalej vyložíme vrstvu špenátu a sušených paradajok a dáme naň zvyšné mäso.
4. Terinu prikryjeme prosciuttom a navrchu spojíme papier na pečenie (ja som nemal papier pevne uchytený, ale prosciutto sa aj tak nespálilo a bolo tak akurát)
5. Formu s terinou položíme do väčšej formy na pečenie, naplnenej do polovice vodou.
6. Terinu pečieme 1 a pol až 2 hodiny v rúre predhriatej na 160°C. V prípade potreby dolejeme trochu horúcej vody.
7. Keď je terina pripravená, vyberieme ju z rúry, necháme ju vychladnúť a potom opatrne vylejeme šťavu z formy.
8. Hotovú terinu necháme úplne vychladnúť (alebo ešte lepšie, necháme v chladničke cez noc) a nakrájame na plátky. Samozrejme, špenát, papriku a paradajky môžete kombinovať aj s inou zeleninou 🙂

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