Name: Roast chicken, red pepper deli terrine
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 21 centimetre x 8 loaf of white bread; 1/2 cup aioli; 225 gram cooked chicken; 1/2 cup preserved artichoke hearts; 1/2 cup chopped olives; 1 cup roasted red pepper pieces

Ingredients

21 centimetre x 8 loaf of white bread

1/2 cup aioli

225 gram cooked chicken

1/2 cup preserved artichoke hearts

1/2 cup chopped olives

1 cup roasted red pepper pieces

Method

1.Cut the top off the bread to create a lid then remove breadcrumbs, leaving a 2cm-thick edge around the base and sides. Spread quarter-cup of measured aioli over base and sides.

2.Slice chicken and place half the chicken over the base of the loaf with artichoke hearts and olives on top. Place remaining chicken over olives with pepper pieces on top. Drizzle with remaining aioli.

3.Replace bread top and firmly wrap the loaf in plastic wrap. Place in the refrigerator for one to two days. Cut into thick slices to serve or take for a picnic lunch.

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Ingredients

Method

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