4 December 2011

CHICKEN AND SPRING VEGETABLE TERRINE

• 6 shallots, chopped
• 50g butter
• 6 baby carrots
• 2 small fennel bulbs
• 200g baby green beans
• 750g chicken mince, ice-cold
• 1 egg
• 200ml cream
• 1 lemon, zest only
• 2 tbsps each tarragon, chives & chervil
• 1 pinch cayenne pepper
• 1 level teaspoon salt

Peel and slice the shallots. Melt the butter in a small heavy frying pan and sauté very gently until the shallots are soft and translucent. Allow to cool. Peel the carrots and cut lengthwise into four pieces. Blanch in lightly salted boiling water until tender. Refresh in cold water and allow to cool. Trim the fennel bulbs and cut into long thin strips. Blanch in lightly salted boiling water until tender. Refresh in cold water and allow to cool. Trim the tops from the beans. Blanch in lightly salted boiling water until tender. Refresh in cold water and allow to cool. Preheat the oven to 160ºC. To make the chicken mousse, ensure all ingredients are ice cold to prevent the mixture splitting. Pulse the chicken in a food processor until reasonably smooth and then add the egg and continue to blend (approx 1 minute). Add half the cream and blend thoroughly using a spatula in between blends to assist. Now incorporate the remaining cream this time pulsing the food processor, taking care not to over work the cream in the mousse. Fold in the lemon zest, herbs and cayenne. Line a terrine tin with baking paper. Divide the mousse into four equal portions. Spread one quarter of the mousse on the bottom to form a layer. Cover this with the prepared carrot strips. Spread another quarter of the mousse over this, topping with the fennel. Spread the third quarter of the mousse over, and lay the beans on this. Finally spread the remaining mousse over the top and pack down well. Cover with foil, place the terrine tin in a baking dish filled with hot water and bake in the oven for 45 minutes or until the terrine springs back when you lightly push the top with your finger. Remove from the oven and allow to cool. To serve, turn out and slice neatly. Serve with your favourite mayonnaise and lemon wedges. Serves 10. Wine match: chardonnay RECIPE BY lauraine Jacobs, Pic by Elizabeth Clarkson