Chicken & vegetable terrine
Ingredients
12
Steps
6
Serves
6
Cook Time
150-155 Min
Ingredients
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Blanch the peppers, carrots, courgette and squash lightly in boiling water. Refresh in cold water, drain and reserve.
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In a blender or food processor, purée the chicken. Add the garlic, nutmeg and lemon juice, and whiz briefly. With the motor running, add the eggs one at a time. Process again and add the evaporated milk and chopped herbs. Mix well.
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Pour the chicken mixture into a bowl, and chill for 1 hour.
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Preheat the oven to 180ºC/350ºF/Gas mark 4.
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Fold the reserved vegetables into the chicken mixture, then spoon the mixture into a 9 x 20cm/3 1⁄2 x 8in loaf tin.
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Bake in the oven for 1–1 1⁄2 hours. Leave to cool, then chill overnight in the refrigerator. To serve, cut into slices.