Chicken, Asparagus & Tarrogon Terrine
Author: 
Serves: 4
 
Ingredients
  • 300g Asparagus
  • 14 rashers thin smoked pancetta
  • 600g chicken breast skinned
  • 2 shallots chopped
  • 2 garlic cloves crushed
  • 1 lemon squeezed
  • 1 tbsp chopped tarragon
  • 1Tbsp chopped chives
  • 75g Pistachio without shell
  • 1Tbsp olive oil
  • 1Tsp butter/ghee/olive oil
  • ½ Tsp black pepper
  • ½ Tsp tsp Maldon sea salt
Instructions
  1. Pre-heat oven to 160 degrees C
  2. Line a loaf tin with the pancetta leaving enough overhang on each side to cover the top
  3. Remove the tough ends of the asparagus by bending them over your finger and seeing where their natural break is.
  4. Then steam the asparagus with sprinkle of salt until ‘al dente’ (nearly cooked), drain in cold water and set aside.
  5. Add the chopped shallot and crushed garlic to a small sauce pan with a tsp of butter, cook uncovered on low heat until shallot is soft & clear and edges start to go light brown, you will need to stir occasionally.
  6. Whilst the asparagus is steaming add the chicken breast to a magi-mix pulse until is is well chopped but don’t do it for too long you don’t want it to be completely smooth.
  7. Put the chopped chicken breast in a bowl, add the tarragon, chives, pistachio, lemon juice, olive oil, salt & pepper. When the shallot and garlic mixture is ready and has cooled slightly add to the chicken mixture as well.
  8. Mix it all together until well combined the best way is to use your hands.
  9. Put a layer of the chicken mixture on the base of the lined loaf tin and smooth it out, then add a layer of asparagus in a neat row, you might need to trim the asparagus slightly to get the right size.
  10. Repeat another layer of chicken mixture followed by another layer of asparagus.
  11. Put the remaining chicken mixture on top, smooth out and press down firmly.
  12. Cover the top of the terrine with baking paper and then foil and place the loaf tin in a deep sided roasting tin.
  13. For best results add something weighted on top of the terrine, maybe another baking tray with some stones, don't worry if that is not possible though.
  14. Fill the roasting tin with water until it comes half way up the loaf tin.
  15. Place in oven for 50-60 Minutes
  16. When you remove it from oven the juices should be running clear if it is cooked through.
  17. Allow to cool and then remove from tin.
  18. Slice and serve with suggestions above
Recipe by The Nutrition Kitchen at http://www.thenutritionkitchen.co.uk/chicken-asparagus-tarrogon-terrine/