Over the festive season I want to continue my theme of having a go at trying completely new things (refer to my chocolate roulade). At the moment there is so much magnificent produce around, it is not difficult to find inspiration.
I have a foodie friend (and her American guest) coming to lunch at the end of the week and I was looking to make something that I can prepare beforehand. Something light but tasty, using a recipe I've not tried before. Looking for ideas, I spotted this terrine by Gordon Ramsay. It had all the right elements I wanted and thought it was definitely worth a try.
Many terrine recipes use pork but this one is made with chicken. A small down side was the price of the four leeks, they seemed ridiculously expensive! But the combination of leeks and mushrooms in the terrine is really lovely so its worth that extra little cost.
I enjoyed making it. It was so satisfying and simple and the result was just delicious. For my 'try out' I halved the recipe and used a small loaf tin. It still made a decent sized terrine ( using the full 300ml of stock). Along with a nice piece of crusty bread, it was a real treat for two for dinner then lunch over quite a few days!
For my friend's lunch I plan to use the full recipe and my larger terrine dish.
Served with a small salad, hopefully using one of my (current) little lettuces growing in my garden, it will make the perfect main for our luncheon.
Now for the dessert ideas ......
Prosciutto wrapped chicken and leek terrine - Gordon Ramsay
Ingredients
4 leeks, sliced
4tbsp olive oil, plus extra for greasing
400g mixed wild mushrooms, cleaned and sliced
2 whole garlic cloves
few thyme sprigs
4 gelatine leaves ( I used 3 tsp gelatine powder but you may need more for the full recipe)
300ml strong chicken stock ( cook the chicken covered with water, with a carrot, a celery stick, a spring onion and a sprig of thyme, when cooked remove chicken and reduce stock to about 300ml)
10 slices prosciutto
800g cooked skinless chicken (I used thigh meat)
2 handfuls of a mix of flat-leafed parsley, chervil and tarragon leaves, chopped
Method
It is best to have all the ingredients ready at once in order to assemble your terrine.
Gently cook the leeks for 15mins in 2tbsp oil until soft. Cool
In remaining oil cook mushrooms with garlic and thyme for 2 mins. Cool
Soak the gelatine in cold water, then heat the stock, dissolve the gelatine in stock, season and set aside.
Line a terrine dish in cling film. Line with slices of prosciutto so they overlap to cover the base and sides, and overhang the edges.
Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that it is even, then pour over a little of the stock.
Scatter over a layer of mushrooms (discarding the thyme and garlic). Season with salt and pepper, then moisten again with a little more stock.
Add more chicken followed by a layer of leeks, then a layer of chicken, then the herbs. Drizzle stock between every layer and season as you go.
Repeat until all the ingredients are used up or the terrine is full. Finish with a final scattering of herbs and a ladle full of stock. Tap the dish a few times to ensure the stock gets into the gaps.
Fold the prosciutto over to encase the terrine.
Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top and weigh it down with a can (I used a full sealed litre of milk) and chill overnight.
20 minutes before serving remove the weight and tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish/tin.
Wrap it tightly in more cling film.
Carefully slice the terrine still wrapped in cling film, remove film as you serve on plate. ( I didn't worry about the last 2 steps, just used an electric knife to slice the terrine straight out of the tin).
I have a foodie friend (and her American guest) coming to lunch at the end of the week and I was looking to make something that I can prepare beforehand. Something light but tasty, using a recipe I've not tried before. Looking for ideas, I spotted this terrine by Gordon Ramsay. It had all the right elements I wanted and thought it was definitely worth a try.
Many terrine recipes use pork but this one is made with chicken. A small down side was the price of the four leeks, they seemed ridiculously expensive! But the combination of leeks and mushrooms in the terrine is really lovely so its worth that extra little cost.
I enjoyed making it. It was so satisfying and simple and the result was just delicious. For my 'try out' I halved the recipe and used a small loaf tin. It still made a decent sized terrine ( using the full 300ml of stock). Along with a nice piece of crusty bread, it was a real treat for two for dinner then lunch over quite a few days!
For my friend's lunch I plan to use the full recipe and my larger terrine dish.
Served with a small salad, hopefully using one of my (current) little lettuces growing in my garden, it will make the perfect main for our luncheon.
Now for the dessert ideas ......
Prosciutto wrapped chicken and leek terrine - Gordon Ramsay
Ingredients
4 leeks, sliced
4tbsp olive oil, plus extra for greasing
400g mixed wild mushrooms, cleaned and sliced
2 whole garlic cloves
few thyme sprigs
4 gelatine leaves ( I used 3 tsp gelatine powder but you may need more for the full recipe)
300ml strong chicken stock ( cook the chicken covered with water, with a carrot, a celery stick, a spring onion and a sprig of thyme, when cooked remove chicken and reduce stock to about 300ml)
10 slices prosciutto
800g cooked skinless chicken (I used thigh meat)
2 handfuls of a mix of flat-leafed parsley, chervil and tarragon leaves, chopped
Method
It is best to have all the ingredients ready at once in order to assemble your terrine.
Gently cook the leeks for 15mins in 2tbsp oil until soft. Cool
In remaining oil cook mushrooms with garlic and thyme for 2 mins. Cool
Soak the gelatine in cold water, then heat the stock, dissolve the gelatine in stock, season and set aside.
Line a terrine dish in cling film. Line with slices of prosciutto so they overlap to cover the base and sides, and overhang the edges.
Wet the bottom of the dish with a drizzle of stock. Arrange a single layer of chicken so that it is even, then pour over a little of the stock.
Scatter over a layer of mushrooms (discarding the thyme and garlic). Season with salt and pepper, then moisten again with a little more stock.
Add more chicken followed by a layer of leeks, then a layer of chicken, then the herbs. Drizzle stock between every layer and season as you go.
Repeat until all the ingredients are used up or the terrine is full. Finish with a final scattering of herbs and a ladle full of stock. Tap the dish a few times to ensure the stock gets into the gaps.
Fold the prosciutto over to encase the terrine.
Fold the cling film over and press down gently. Sit the terrine in a dish to catch any juices. Lay a tray on top and weigh it down with a can (I used a full sealed litre of milk) and chill overnight.
20 minutes before serving remove the weight and tray. Put the terrine in the freezer to firm. Just before serving, lift it out of the dish/tin.
Wrap it tightly in more cling film.
Carefully slice the terrine still wrapped in cling film, remove film as you serve on plate. ( I didn't worry about the last 2 steps, just used an electric knife to slice the terrine straight out of the tin).
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