Name: Chicken, basil and sun-dried tomato terrine
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 600 gram chicken breast fillets, chopped coarsely; 350 gram chicken thigh fillets, chopped coarsely; 300 gram chicken mince; 1/2 cup (80g) toasted pine nuts; 1/2 cup fresh basil, coarsely chopped; 1/2 cup (75g) drained semi-dried tomatoes, chopped coarsely; 1/4 cup (60ml) cream; capsicum salsa; 1 cup (200g) drained char-grilled capsicum, chopped finely; 1/4 teaspoon cayenne pepper

Ingredients

600 gram chicken breast fillets, chopped coarsely

350 gram chicken thigh fillets, chopped coarsely

300 gram chicken mince

1/2 cup (80g) toasted pine nuts

1/2 cup fresh basil, coarsely chopped

1/2 cup (75g) drained semi-dried tomatoes, chopped coarsely

1/4 cup (60ml) cream

capsicum salsa

1 cup (200g) drained char-grilled capsicum, chopped finely

1/4 teaspoon cayenne pepper

Method

1.Preheat oven to moderate 180°C (160°C fan-forced). Oil 1.5-litre (6-cup) ovenproof terrine dish, line base and two long sides with baking paper, extending paper 3cm above sides of dish.

2.Combine ingredients in large bowl, press mixture into prepared dish, fold sides of baking paper over top of chicken mixture, cover with foil.

3.Place terrine dish in baking dish, pour enough boiling water into baking dish to come halfway up side of terrine dish. Cook about 1 hour or until chicken is cooked through. Cool to room temperature, drain away any excess liquid. Cover, refrigerate 3 hours or overnight.

4.Combine ingredients for capsicum salsa in small bowl

5.Turn terrine onto serving plate, cover, bring to room temperature. Serve sliced terrine with capsicum salsa and fresh baby basil leaves, if desired.

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Ingredients

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