Spinach and Chicken Terrine Recipes

Ingredients :

225 g chicken breasts, boned and skinned

2 egg whites

120 g fresh white breadcrumbs

450 g spinach, washed

45 ml chopped chervil, chives and tarragon, mixed

280 ml double or heavy cream

60 g finely chopped walnuts

nutmeg

salt and pepper

fromage blanc or low fat cream cheese mixed with milk to piping consistency

1. Mix the chicken, 1 egg white, half the breadcrumbs, salt and pepper in a food processor and purée until well mixed.
2. Cook the spinach in the water that clings to the leaves for 3 minutes or until just wilted.
3. Remove the chicken from the food processor and rinse the bowl.
4. Put the spinach into the food processor with the herbs, remaining egg white and breadcrumbs, salt and pepper and nutmeg.
5. Process until well mixed.
6. Divide the cream in half and mix half with the chicken mixture and half with the spinach.
7. Add the walnuts to the spinach mixture with the cream.
8. Line a 450 g loaf pan with waxed or greaseproof paper and spread in the chicken mixture.
9. Cover with the spinach mixture and carefully smooth out the top.
10. Cover the pan with greased foil, sealing tightly.
11. Place the pan in a dish of warm water and cook at 325 F or Gas 3 for 1 hour or until firm.
12. Chill overnight.
13. Carefully lift out using the paper.
14. Peel off the paper carefully and cut the terrine into slices.
15. Beat the cheese until smooth and pipe lines or lattice on the top of each slice of terrine.
16. Serve as an appetizer or starter or with a salad as a light main course.

Serves 4 - 6

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