Chicken Terrine With Sauce Vierge

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READY IN: 1hr 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauce Vierge:
  • combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
  • Preheat the oven to 180C/gas 4.
  • Put half the chicken fillets into a food processor and process to a smooth purée, then add a good pinch of sea salt and ground white pepper along with the egg yolks.
  • With the motor running, add the very cold cream until you have a smooth purée.
  • Line a non-stick 500g loaf tin/terrine (19 x 10 x 5cm) with the ham, ensuring you have enough to fold over the entire terrine (you may want to keep one slice back for the top).
  • Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
  • Spoon one-third of the chicken purée into the terrine mould, followed by half of the chicken fillets, sprinkling any loose herbs over to ensure you have a nice herb layer. Top with another one-third of the purée, followed by the remaining fillets, then the last of the purée.
  • Fold over the edges of the ham then cover with baking paper. Put the terrine in a roasting dish filled with boiling water and cook for 40-50 minutes until cooked through (a skewer should feel warm after being placed in the centre of the terrine).
  • Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
  • Serve the terrine sliced with spoonfuls of sauce vierge.
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