Chicken terrine
easy
180 mins
180 mins
Ingredients
- 500 g Chicken filet
- 250 g cold whipped cream
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated peel of 1
- 7-10 Tbsp untreated orange
- 2 Basil pots
- 1/2 pot of marjoram
- 300 g Carrots
- 300 g Broccoli
- 150 ml Sherry
- 150 ml freshly squeezed orange juice
- 6 sheets white gelatine
- 3 TSP red pepper
- 7-10 Tbsp some branches of marjoram
- 7-10 Tbsp peel of 1/2 untreated orange
Directions
- 1
Wash the chicken filet, dab dry and dice coarsely. Chop in the food processor. Chill for 1 hour. Add cream, eggs and spice ingredients slowly. Refrigerate again. In the meantime, wash herbs and pat dry. Put something aside for garnishing. Wash and chop the rest of the vegetables. Cook separately in little boiling salted water for 10 minutes. Drain and let cool down. Puree separately. Halve the chicken mince. Whip the carrot puree under one half and the remaining half the broccoli puree. First fill the broccoli sauce into a greased star or terrine dish. Then add the carrot puree. Smooth it down. Cover and cook in a bain-marie in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 90-120 minutes. Or bake in the microwave at 180 watts for 25-30 minutes. Leave to cool. Soak gelatine in cold water for 10 minutes. Squeeze out and dissolve in a small pot. Add sherry and orange juice and mix. Carefully topple the terrine. Rinse mould. Put the terrine back into the mould. Garnish with peppercorns, marjoram twigs and orange peel strips and pour the liquid over it. Allow to set. The chicken terrine keeps in the refrigerator for 2-3 days.
- 2
In total approx. 8060 kJ/ 1920 kcal. E 174.39 g/ F 93.93 g/ KH 43.58 g
- 3
Star shape: Waechtersbach
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