11/25/2016 0 Comments Chicken Terrine1 pound ground chicken 1 medium carrot, grated 1 medium yellow onion, diced 1 garlic clove, minced 1 leek, cut lengthwise and sliced 1/4 cup pistachios, whole, no shells 1/4 cup dried cranberries 1/2 cup plain panko breadcrumbs 1 Tbs ketchup or 1 ts tomato paste 3 thyme sprigs (leaves) 1 rosemary sprig (leaves), chopped Olive oil Kosher salt, black pepper to taste 1 lb aluminum loaf pan Serves 4 Preparation time: 25 min Cooking time: 50 min Directions: - Preheat the oven to 350F. - In a medium skillet, heat olive oil, saute onion, garlic, and leek until soft and translucent for about 10-15 minutes. Let it cool. - In a large bowl, combine the ground chicken, grated carrot, pistachios, cranberries, onion mixture, breadcrumbs, ketchup, herbs, salt, and pepper and mix thoroughly. - Place the chicken mixture in a small aluminum loaf pan (lined with parchment paper), tap the pan a few times to release any air bubbles and lightly press the mixture down to make it firm. - Bake until golden for 45-60 minutes (until the internal temperatures of the terrine is 165F). - Let the terrine rest in the mold for 10 minutes, then lift it out of the pan, and slice before serving. Note: Accompaniments: cornichons, mustard, sauces, roasted vegetables, toasted bread.
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