A perfect make-ahead starter
This is a bit fiddly to make but worth it – and will portion to about 12.
- Six chicken breasts
- Poaching spices (2 bay leaves, 10 whole black peppercorns, salt, pepper, 2 garlic gloves, 1 cup white wine)
- 4 Leeks
- 500 grams of a mix of mushrooms
- Bunch of tarragon & parsley
- 12 slices of Prosciutto of Serrano ham
- 300ml of chicken stock
- 3 sheets of gelatine
Place the chicken breasts in a large shallow pan or wok – pour over the wine and then just cover with cold water; add the bay leaves, peppercorns, seasoning & crushed garlic and cook for around 12 mins, once the water has reached a simmer; remove the chicken and allow to cool on a plate, then slice length ways.
Wash & finely slice the leeks, sauté for 15 mins in a little olive oil, drain and set aside. Slice, season and pan fry the mushrooms in a little olive oil until softened, drain and set aside. Finely chop a good handful of both tarragon and parsley, set aside.
Line a terrine or large loaf tin with cling film, leaving enough hanging over so that will cover the terrine; line with slices of your chosen ham, again leaving enough hanging over to cover the top of the terrine. Whilst the chicken stock is still hot, add 3 leaves of gelatine, which you soak in cold water for 5 mins first.
Place a layer of chicken slices to cover the bottom of the terrine and then wet a little with the stock and sprinkle over some herbs, next add a layer of mushrooms, a little stock, then leek, again some more stock & repeat (your last layer should be chicken). Pour over the remaining stock and tap the terrine down firmly.
Fold over the prosciutto and then the cling film. You then need to place the terrine on a tray (to catch any juices) before placing an equally sized empty terrine mould on top weighed down by two or three cans; refrigerate at least 24 hours.
An hour prior to serving, remove the cans and place the terrine in a freezer (helps to firm it up prior to slicing) and use a razor-sharp carving knife to slice.