Chicken, Roasted Peppers and Sun Dried Tomatoes Terrine

Recipe by Lilydale

Chicken terrine is a great recipe for picnics for any event where you want to get ahead on the cooking in advance. Using chicken mince, this recipe also includes roasted peppers and sun-dried tomatoes for an enhanced flavour kick.

Prep 20 minCook 1.5 - 2 hours (+ overnight cooling)Serves 6

Ingredients

Method

1.5kg Lilydale Free Range chicken mince
2 egg whites
1/2 cup cream
1/2 cup sun dried tomatoes, chopped
2/3 cup, chopped fresh herbs
Roasted peppers
150g thinly sliced prosciutto
Gherkins
Extra baby spinach leaves
Crusty bread

Mix mince and egg whites. Cover and refrigerate for 20 minutes. Gently stir through cream, tomatoes and herbs. Season with salt and pepper
Line base and sides with baking paper, leaving overhang. Line with slices of prosciutto, slightly overlapping
Place a third of the chicken mixture in base, arrange peppers over. Spoon another third of the chicken mixture on top and then spinach. Finish with the remaining chicken mixture.
Fold in prosciutto, cover with a piece of baking paper
Place terrine in deep baking dish, pour enough hot water to come 1/2 way up the sides.
Bake in a 160°C preheated oven for 1 1/2 - 2 hours, until juices run clear when tested with a skewer.
Remove terrine from water and allow to cool for 30 minutes, then carefully pour out juices from pan. Refrigerate overnight
Serve with gherkins, extra spinach leaves and crusty bread