Terrines are great to make for a crowd and this one can be made a couple of days in advance.
Spinach layer
450g cooked spinach, well drained and chopped
150ml single cream
1/4 tsp nutmeg, ground or grated
2 egg yolks
2 tsp powdered gelatine
Chicken layers
25g butter
700g chicken breast, minced
1 clove garlic, crushed
1 tsp green peppercorns
60ml dry vermouth
25g pistachio nuts
1 tsp pink peppercorns
175ml single cream
3 tsp powdered gelatine
Yoghurt sauce
200ml Greek yoghurt
1 bunch watercress, washed and trimmed
60ml white wine
Spinach layer
In the bowl of a food processor mix the spinach with the nutmeg some salt and black pepper to taste. Add in the cream and egg yolks and blend until smooth. Dissolve the gelatine in two tablespoons of water, add this to the spinach mixture and blend again until you have smooth paste.
Chicken layers
Heat the butter and fry the minced chicken for 4-5 minutes. Do not let it get brown. Add the garlic and green peppercorns, some salt and pepper and the vermouth. Bubble briskly for 1 minute. Tip the mixture into a food processor and blend until smooth. Stir in the pistachio nuts, pink peppercorns and cream. Dissolve the gelatine in 3 tbsp of water and add to the chicken mixture.
Assembly
Lightly grease a 1kg loaf tin and line with baking paper.
Put half the chicken mixture in the bottom of the lined tin. Top carefully with the spinach mixture. Spread the remaining chicken mixture on the top and chill for 6 hours or overnight.
Yoghurt sauce
Put all the ingredients in a blender and blend until smooth. Keep chilled until ready to use.
To serve
Carefully ease the terrine from the tin. Cut into slices and place a slice on each plate and spoon a pool of yoghurt sauce around the terrine.
Chicken and spinach terrine
Equipment
Ingredients
spinach mixture
- 450 g cooked spinach well drained and chopped
- 1/4 tsp ground or grated nutmeg
- 150 ml single cream
- 2 egg yolks
- 2 tsp powdered gelatine
Chicken mixture
- 25 g butter
- 700 g chicken breast minced
- 1 clove garlic crushed
- 1 tsp green peppercorns
- 60 ml dry vermouth
- 25 g pistachio nuts
- 1 tsp pink peppercorns
- 175 ml single cream
- 3 tsp powdered gelatine
Yoghurt sauce
- 200 ml Greek yoghurt
- 1 bunch watercress trimmed and washed
- 60 ml white wine
Instructions
Spinach layer
- In the bowl of a food processor mix the spinach with the nutmeg some salt and black pepper to taste. Add in the cream and egg yolks and blend until smooth. Dissolve the gelatine in two tablespoons of water, add this to the spinach mixture and blend again until you have smooth paste.
Chicken layers
- Heat the butter and fry the minced chicken for 4-5 minutes. Do not let it get brown. Add the garlic and green peppercorns, some salt and pepper and the vermouth. Bubble briskly for 1 minute. Tip the mixture into a food processor and blend until smooth. Stir in the pistachio nuts, pink peppercorns and cream. Dissolve the gelatine in 3 tbsp of water and add to the chicken mixture.
Assembly
- Lightly grease a 1kg loaf tin and line with baking paper.Put half the chicken mixture in the bottom of the lined tin. Top carefully with the spinach mixture. Spread the remaining chicken mixture on the top and chill for 6 hours or overnight.
Yoghurt sauce
- Put all the ingredients in a blender and blend until smooth. Keep chilled until ready to use.
To serve
- Carefully ease the terrine from the tin. Cut into slices and place a slice on each plate and spoon a pool of yoghurt sauce around the terrine.
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