Chicken Terrine With Sauce Vierge

Submitted by JustJanS

"I saw this made yesterday on my favourite food show Market Kitchen so I went to the site and found it to save here. The recipe calls for "baby" breast fillets which we call Tenderloins in Australia and are that fillet at the back that virtually just falls off. I reckon 4 tenderloins wwould equal one regular sized breast if you can't get them (the tenderloins). It looked so simple to make and would be beautiful for a summer brunch, lunch or picnic."

 

• Ready In: 1hr 35mins
• Ingredients: 15
• Serves: 6

ingredients

• Sauce Vierge

• 2 tablespoons very finely chopped chives
• 2 tablespoons very finely chopped flat leaf parsley
• 1 tablespoon very finely chopped chervil
• 2 tablespoons very finely chopped cornichons
• 1 tablespoon baby capers
• 1 plum tomato, de-seeded and finely chopped
• 1 tablespoon very finely chopped red onion
• 1 tablespoon lemon juice
• 3 tablespoons extra virgin olive oil

• Terrine

• 12 tiny chicken fillets, halved horizontally (the small tenderloin)
• 2 egg yolks
• 220 ml double cream, very cold
• 6 -8 slices prosciutto
• 2 tablespoons finely chopped flat leaf parsley
• 2 tablespoons finely chopped chives

directions

1. Sauce Vierge:

2. combine all the ingredients with a little sea salt and freshly ground pepper to taste and set aside until needed.
3. Preheat the oven to 180C/gas 4.
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.
5. With the motor running, add the very cold cream until you have a smooth purée.
6. 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).
7. Combine the herbs with a little salt on a plate. Roll the remaining chicken fillets in the herbs.
8. 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.
9. 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).
10. Leave to cool, then refrigerate for at least 6 hours, or preferably overnight.
11. Serve the terrine sliced with spoonfuls of sauce vierge.