Chicken, Prosciutto, Pistachio and Leek Terrine
This great meal comes from one of our readers, Vicky. It feeds many and looks so impressive when served on the table, but especially once it's cut into slices. A little secret: it tastes delicious cold on fresh bread the next day with a little chutney!
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Total Preparation Time 2 hours 15 minutes
Serves 4-6 with sides
Can be frozen but best served fresh within 2 days
- pistachios - 40g, kernels
- garlic cloves - 2
- leek - 4
- butter - 60g
- chicken mince - 500g
- lemon - 2 tsp, zest
- dried thyme - 2 tsp
- breadcrumbs - 1 cup, or any herbed breadcrumbs (*use GF if required)
- cream - 100g
- egg - 1
- prosciutto - 8-10 slices
- water - 800g, hot or boiling
- tomato chutney - to serve
- Place pistachios (40g) into bowl.
- Mix Closed Lid / Turbo / 1 x 2 second blast. Be careful not to chop too finely. Set aside.
- Place garlic cloves (2) into bowl. Closed Lid / Turbo / 1 x 2 second blast. Set aside.
- Trim tops and ends from leeks (4), remove outer layer and discard. Remove one layer and reserve this layer.
- Cut the rest of the leeks in half so they fit in the steaming attachment upper tray lengthwise, about 10cm long each. You will end up with 8 pieces.
- Fill bowl with boiling water from the kettle. Fill to max line.
- Place leeks in the steaming attachment upper tray and set steaming attachment into place.
- Program 15 minutes / Steaming Temperature / Speed 2. Remove and let cool.
- Add the reserved layer of leeks to the bowl. Chop Speed 7 / 4 seconds.
- Add butter (60g) and the whisk attachment.
- Program 5 minutes / 110C* / Speed 2.
- Add garlic from Step 3. Program 2 minutes / 110C* / Speed 2.
- Stop the machine and remove the whisk attachment carefully.
- Add chicken (500g), chopped pistachios, lemon zest (2 tsp), thyme (2 tsp), breadcrumbs (1 cup), cream (100g) and egg (1). Mix Closed Lid / Kneading Function / 30 seconds or until well combined.
- Place foil on your bench or nonstick mat and lay half of chicken mixture on it in an oblong shape.
- Lay 4 leek halves on top so that two are joined together in two long leek shapes.
- Spread half the chicken mixture over leeks and press in firmly, smoothing the surface.
- Add remaining leeks on top of the others, and then cover with remaining chicken mixture. You are forming a big log. You might wish to do this step in a baking dish such as a bread loaf tin to make it easier.
- Wrap tightly and place in the fridge for 30 minutes to firm up.
- When ready remove from the fridge and lay clingfilm down on your bench.
- Lay the prosciutto slices (8-10), overlapping slightly onto the glad wrap.
- Carefully unwrap the chicken and lay on the prosciutto. Wrap up tightly with the prosciutto. Wrap another piece of clingwrap tightly around it.
- Place into the steaming attachment lower dish. There no need for paper.
- Add hot / boiling water (800g) to bowl. Program 45 minutes / Steaming Temperature / Speed 2 or until cooked through completely.
- When finished carefully take off the clingwrap and place on an oven rack to brown in the oven for 10 minutes. Let rest for 10 minutes and slice. Serve warm or cold with tomato chutney.
Optional: Add some hidden veggies to the mince mixture such as blended carrot and celery. At Christmas time try crushed cranberries in the mixture and serve with a cranberry sauce like the cranberry cherry sauce.
This recipe was inspired by: http://recipes.coles.com.au/recipes/2679/leek-and-chicken-terrine
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.