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Spinach & chicken terrine
Spinach & chicken terrine
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 50g (1/3 cup) pine nuts
  • 750g chicken mince
  • 1 250g pkt frozen chopped spinach, thawed, squeezed firmly to remove excess liquid
  • 100g (2 cups) breadcrumbs from day-old bread
  • 75g (1/2 cup) currants
  • 1 egg, lightly whisked
  • 40.00 ml finely chopped fresh thyme leaves
  • 23.40 gm Dijon mustard
  • Salt & ground black pepper, to taste
  • 150g thinly sliced ham
  • Dressed salad leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Preheat oven to 180°C. In a small frying pan over medium-low heat, sauté onion, garlic, and pine nuts in olive oil until onion softens and nuts are golden, about 5 minutes. Transfer to a large bowl and let cool for 10 minutes.
  • Combine chicken mince, spinach, breadcrumbs, currants, egg, thyme, mustard, salt, and pepper with the onion mixture, mixing well with your hands until fully incorporated.
  • Press half of the mixture into a 6cm-deep, 10 x 20cm loaf pan. Layer ham over the mixture. Add the rest of the mixture on top of the ham and shape it into a round. Bake in a preheated oven for 1 hour and 5 minutes until golden brown and firm. Let it sit in the pan for 10 minutes before transferring to a serving plate.
  • Slice the dish and present it alongside fresh, dressed salad greens and a side of crunchy, rustic bread.

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