Chicken and Pesto Terrine |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This surprisingly quick to prepare and flavoursome terrine is made with chicken mince, onions, garlic, peppers, basil, pinenuts and parmesan cheese. It can be served warm or at room temperature, so is great as finger food or for take-to-work lunches and picnics. 750 grams = 11/2 pounds; 90 grams = approximately 31/2 ounces. Ingredients:
1 tablespoon oil |
1 onion, finely chopped |
1/3 cup pine nuts |
4 garlic cloves, finely chopped |
750 g ground chicken |
1/4 cup chopped fresh parsley |
1/2 cup chopped roasted red pepper |
1 cup fresh breadcrumb |
1/4 cup parmesan cheese |
1 large egg, beaten |
0.5 (190 g) jar leggo's pesto sauce, traditional basil |
salt, to taste |
fresh ground pepper, to taste |
parmesan cheese |
baby spinach leaves, for garnish |
sour cream, to serve (optional) |
Directions:
1. Heat the oil in a pan, preferably non-stick, add the onion, pine nuts and garlic and cook for 3 minutes or until the onion is tender. Set aside to cool.
2. In a large bowl combine the chicken, parsley, capsicum, breadcrumbs, parmesan, egg, pesto and onion mixture; and season to taste with salt and freshly ground black pepper.
3. Press the chicken mixture into a well greased 10cm x 25cm/4 x 10 loaf tin.
4. Bake in a preheated oven at 180°C/350°F for 1 hour or until firm to touch. Cool for 10 minutes in the loaf tin and carefully pour off any juices.
5. Turn out the loaf and serve it cut into slices, warm or at room temperature topped with baby spinach leaves, and served with (optional) sour cream or your favourite sauce.
6. NOTE: If you want to save time, you can buy roasted red capsicum at you local delicatessen.
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